Slow cooker balsamic roast beef sandwiches are a quick, stress free meal.
- 3 pound chuck or loin roast
- 6 onions
- 5 cloves of garlic, pressed
- 2 bay leaves
- 1 sprig of thyme
- salt and pepper to taste
- 1 cup balsamic vinegar
- 1 cup of red wine of your choosing
- 2 tablespoons of dijon mustard
- 2–3 cups of beef broth*
- Quarter the onions and remove peels. Place half the onions on the bottom of the slow cooker.
- Season both sides of the roast liberally with salt and pepper. Place roast on the bed of onions.
- Press garlic cloves and put directly on roast.
- Cover with remaining onion quarters.
- Add 1 cup of balsamic vinegar and 1 cup of wine. Then pour in just enough beef broth to cover the roast. It will vary based on size and shape of the roast. I used 2 3/4 cups. Add the mustard, whisking it with a fork briefly to incorporate it. Finish by adding 2 bay leaves and a sprig of fresh thyme.
- Cook covered on low for 6 hours or until you can pull the roast apart with a fork.
- At the 6 hour mark, shred the roast with a fork, turn heat to high and let cook for another 30 minutes. Serve on rolls, topping with cheese if desired, or serve with a bed of mashed potatoes.
- Category: dinner
- Serving Size: 6-8 servings