Balsamic Roast Beef Sandwiches
- 3 lb chuck or round roast
- salt & pepper to taste
- 1 sweet onion, thinly sliced (about 3 cups)
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 Tbsp liquid aminos (or soy sauce)
- 1 Tbsp worcestershire sauce
- 2 Tbsp honey
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 8 crusty rolls, split
- 8 slices provolone cheese
- Place sliced onions in the bottom of the slow cooker.
- Season the roast with salt and pepper and brown by searing over med-hi heat for 2-3 minutes on each side. Place on top of onions.
- Combine the beef broth, balsamic vinegar, liquid aminos, worcestershire sauce, honey, red pepper flakes and minced garlic. Pour over roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Remove the roast to a large plate.
- Strain the juices and set the both the juices and onions aside.
- Using two forks, gently pull the meat apart.
- Pour 1/4-1/2 cup of the reserved juices onto the shredded beef.
To Serve as Sandwiches:
- Split some crusty rolls or sandwich rolls in half. Place provolone cheese slice on one half, and desired amount of shredded balsamic beef on the other half. Top the beef with some of the reserved onions. Place under a broiler until cheese is melted. Place the top half of the sandwich on the meat and onions, and serve with reserved juices. Dip and enjoy!
To Serve as a Roast:
- Serve with mashed or roasted potatoes, green salad, and hot rolls.
Less expensive cuts of meat are really popular right now, and the slow cooker is the perfect way to cook them. They turn out tender and flavorful when they cook all day. When I was at Whole Foods looking for a roast, I just went up to the meat counter and asked the butcher what he recommended. He said I wanted a chuck roast, so that’s what I took home! I don’t buy a lot of meat, so I like to take advice from people who know more than me.