Who said that eating grain and gluten free was boring?
This incredible BBQ Beef Sandwich is savory and satisfying — making even the pickiest eaters in the family happy!
Try my quick and easy recipe for Grain-Free Flat Bread to use as the sandwich buns, it’s my favorite way to add a piece of “bread” to any meal in only a few minutes. Enjoy!
4 stalks celery
1 Green Apple
½ cup flat leaf parsley
1 tablespoon lemon juice
1 tablespoon olive oil
pinch of sea salt
pinch of white pepper
2-3 pounds chuck roast
sea salt and black pepper to taste
1 tablespoon olive oil
2 yellow onions, sliced
4 cloves Garlic, sliced
2 cans (14.5 oz) stewed tomatoes
1 cup apple cider vinegar
1 cup beef broth
1 cup natural ketchup
½ cup stone-ground mustard
⅓ cup worcestershire sauce
⅓ cup coconut palm sugar
24 pieces grain-free flat bread
Use a mandoline slicer to thinly slice the celery and apples. Place in a medium bowl. Chop the parsley and add to the bowl, mixing well.
In a small bowl combine the lemon juice, olive oil, sea salt and white pepper. Mix until fully combined. Pour the dressing over the celery mixture and toss to combine.
Preheat the oven to 300 degrees F. Place the chuck roast out for about an hour to bring to room temperature. Generously season with sea salt and black pepper.
Coat the inside of a Dutch oven with the olive oil and place over medium high heat. Add the onions and garlic and cook for about 7 minutes, until soft.
Add the stewed tomatoes, vinegar, broth, ketchup, mustard, worcestershire and coconut palm sugar. Mix well and simmer for 12 minutes.
Add the chuck roast to the pot. Cover and bake for 3 hours.
Transfer the meat to a cutting board and shred. Assemble your sandwiches with a generous helping of the beef topped with some celery slaw, sandwiched between 2 pieces of flat bread. Enjoy!
Calories: 477
Fat: 14g
Carbohydrates: 51g
Sodium: 661mg
Fiber: 8g
Protein: 40g
Sugar: 19g