James's Shredded Beef Sandwich Avocado Aioli
1 x 2 1/2-3-lb. boneless beef chuck pot roast
Salt and pepper to taste
1 med onion finely chopped
1/2 cup water
3 tbl Worcestershire sauce
1 tsp dried oregano crushed
3 x cloves garlic minced
16 x kaiser rolls split and toasted
Avocado Aioli see recipe below
1 cup shredded lettuce
Method :
1.Trim fat from meat and sprinkle with salt and pepper. Place meat in slow
cooker. Add onion, water, Worcestershire sauce, oregano and garlic.
2.Cover; cook on Low for 8-10 hours or on High for 4-5 hours.
3.Remove meat from cooker, reserving juices. Using two forks, shred the meat and
serve on rolls with Avocado Aioli and shredded lettuce. If desired, drizzle meat
with some of the reserved juices to moisten.
Avocado Aioli
2 ripe Hass avocados (about 1/2 pound each)
2 tablespoons fresh lime juice
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh coriander (cilantro) or flat-leaf parsley
Salt and freshly ground pepper
6 hard-cooked eggs, halved lengthwise
2 tablespoons coarsely chopped fresh flat-leaf parsley
Halve the avocados. Scoop the flesh into a bowl. Mash with the lime juice and
garlic. Scrape into a food processor and puree. With the machine on, drizzle in
the oil. Scrape the puree into a bow. Fold in the coriander and season with salt
and pepper. Refrigerate for up to 2 hours.