You can’t make a cheesy Chuck Roast Sandwich without a healthy slice of ooey-gooey cheese. Milk from the Cream Pitcher Dairy is used to craft fine quality Swiss and Muenster cheeses at Gossner Foods. The next time you decide to enjoy a Cheesy Chuck Roast Sandwich, think about trying local Gossner’s cheese and you could enjoy a taste from Cream Pitcher Dairy.
Ingredients:
- 3-5 lb Chuck Roast
- 1 Onion, sliced
- 2 Sprigs of Fresh Rosemary
- 1 Cup Beef Broth
- All-Purpose Seasoning (Choose your favorite or mix up your own.)
- Gossner Sliced Swiss Cheese or Gossner Sliced Muenster Cheese (or a combination of both)
- 4-8 Hoagies or Large Sub Rolls
- Optional–Fresh Parsley, chopped
- Optional–Hot Italian Giardiniera Sandwich Mix
Directions:
- Preheat oven or pellet grill to 325 degrees. You may also use a crockpot.
- Slice and place onions in the bottom of a roasting pan and cover them with beef broth. Season beef on all sides, place it in the roasting pan and lay the rosemary sprigs on each side.
- Cover the pan with a lid or foil and bake for 3-5 hours or until the beef is tender and falls apart. It usually takes approximately 45-60 minutes per pound.
- When done, remove the pan from the oven and gently take out the rosemary sprigs.
- Shred with a fork or meat shredders and mix with the broth and onions on the bottom of the pan.
- Preheat a griddle low to medium.
- When it’s ready, scoop some of the shredded beef and onions on the griddle in separate sandwich size piles.
- At the same time, open up your hoagies or rolls and place them face down on the side of the griddle to toast.
- Crisp up the beef for a minute, then flip.
- Add slices of cheese to the top of each beef pile and cover to melt. Add a little beef broth from the roasting pan covering if needed to help melt the cheese.
- Uncover the meat and scoop it inside of the hoagies or rolls.
- Set aside
- For extra juice and flavor, drizzle a little broth from the roasting pan on top or scoop some in a cup for dipping.
- Optional–garnish with freshly chopped parsley and hot Italian Giardiniera mix for a little extra heat, crunch and tanginess.
Udderly Delicious: A Taste of Local Flavors from Cream Pitcher Dairy
Quality milk crafts quality dairy products. At the Cream Pitcher Dairy, the Jackson and Oralie Smith family raise Jersey cattle that produce milk with a premium butter fat content. This product makes delicious shelf-stable milks and fine-quality cheeses, sold at Gossner Foods.
As a Gossner dairy, the Smiths know their milk is shipped and used locally by Gossner Foods to produce products that families love. Gossner Foods is a leader in the dairy industry founded and based in Logan, Utah with three locations across the western U.S. The company is well known for producing Swiss and Muenster cheese and is a leader in Ultra High Temperature (UHT) shelf-stable milk. Their products range from heavy cream and traditional whole milk to fun flavored milks such as chocolate, strawberry, root beer, and cookies n’ cream.
“It’s good to know that throughout Utah you know where your milk is coming from,” says Jared Judy, IFA Nutrition expert. “You have good dairies like this doing a good job producing a quality product.”
Since working with IFA’s animal nutrition team to develop a feed program for its cows, Cream Pitcher Dairy has seen exceptional results in its milk quality and production. In addition to a nine-pound increase in milk production, Cream Pitcher Dairy has also seen three-quarters of a percent increase in the milk’s butter fat content, which equates to a higher price for its premium product.
The Smiths value their relationship with IFA nutritionists like Judy and their IFA salesman, Dave Rallison. They know that IFA’s team really cares about their success and is dedicated to helping their business remain profitable, but “it's not always all about business,” Jackson says. “IFA invests a lot of money, time, and resources back in their customers as well.”
Jackson and his family enjoy working with their IFA feed team and appreciate that IFA invests back in them and their business as co-op members.
“I hope IFA can continue investing in their feed mills and getting the things that rural people really need,” Jackson says. “They're doing a great job, and I hope that can continue because we need them.”
IFA is grateful for the chance to help dairy producers like the Smith family. The co-op’s goal is to provide the best possible products and knowledge to help grow the healthiest and most productive cattle that keep producing quality milk to make the delicious dairy products we all love.
Written by Mikyla Bagley and originally published in the IFA Cooperator magazine (vol. 93, no. 3) Fall 2024.