This sandwich is just what I’d like on a rainy day. It starts with flavors inspired by Germany: a spiced pot roast braised in beer and a sweet and sour red cabbage and apple slaw. Serve it with pickle spears on the side and fold chopped fresh dill into your favorite potato salad.
Pick an airy roll such as a Kaiser roll or a long oval sandwich bun that often are available in bins at grocery stores. This kind of bread will toast well, adding another dimension of flavor and texture to the sandwich.
A pretzel roll would fit with the German tone of this sandwich, but they can be a little dense for a sandwich. If you choose this kind of roll, pull out some of the bread to make more of a shell of the roll before toasting.
Havarti cheese is Danish, but it’s mild flavor and creaminess make it a good addition to this sandwich. You could put the cheese on the roll for the last bit of toasting so it will begin to melt.
It’s easy to turn the sandwich and slaw into a meal. Serve the warm pot roast with mashed potatoes or wide noodles, a green vegetable and the slaw on the side.
Beer Roast Beef
- 3+ tablespoons vegetable or olive oil
- 1 medium onion, peeled and cut in quarters lengthwise
- 4 whole cloves
- 1 large carrot, peeled and cut into 4 chunks
- 3 1/2 pound chuck roast
- 1 teaspoon dried thyme
- Salt and pepper
- 1 bay leaf
- 4 peppercorns
- 1 12-ounce amber beer (not hoppy)
Preheat the oven to 275 degrees.
In a Dutch oven or similar casserole with a lid, heat the oil over medium high. Poke one clove into each onion piece. Put them into the pot with the carrots and cook until the onions begin to turn golden.
While the vegetables cook, generously season the roast beef on both sides with thyme, salt and pepper.
Remove the vegetables to a bowl and add a little more oil to the pot, if needed. Brown the beef on all sides. Add the vegetables back to the pot along with the bay leaf and peppercorns. Add enough beer to come 3/4 of the way up the sides of the beef. Bring to a simmer, cover and place in the oven for 2 1/2 to 3 hours. The meat should be very tender and about ready to fall apart.
Let cool in the liquid, then refrigerate until needed. Remove congealed fat when ready to use.
Cabbage Apple Slaw
- 1/4 cup apple cider or red wine vinegar
- 1 tablespoon packed brown sugar
- 1 small to medium red cabbage, cored and thinly sliced to make 6 cups of shreds
- 1/4 cup finely diced red onion
- 2 apples, cored and cut into thin sticks (about 2 cups)
- 1/3 cup chopped flat leaf parsley
- Salt and pepper, to taste
Put the vinegar and sugar into the bottom of a mixing bowl, whisk to start the sugar dissolving and let sit while preparing the rest of the ingredients. Add remaining ingredients to the bowl and toss to combine. Cover and refrigerate for at least one hour. Taste and adjust seasonings, adding a bit more sugar or vinegar for a sweet/sour balance.
- 6 buns
- Mustard, either Dijon or whole grain
- 6 slices Havarti cheese (optional)
- Warmed beef, roughly chopped
- Cabbage Apple Slaw (recipe above)
To make sandwiches, open buns and toast until the inside is golden and the outside is crispy. Add a slice of cheese, if using, to one side and let warm until it begins to melt.
Spread the other side of the bun with mustard. Put some chopped beef on top of the cheese and top generously with cabbage slaw.
Serve with potato salad, dill pickles and lots of napkins.