Slow Cooker Balsamic Roast Beef Sandwiches

• Gluten free

• Meat

  • 3 lb Chuck or loin, roast

• Produce

  • 2 Bay leaves
  • 5 cloves Garlic
  • 6 Onions
  • 1 sprig Thyme

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 cup Balsamic vinegar
  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 1 cup Red wine of your choosing

Found on seasonedsprinkles.com

Description

Ingredients

• 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*

Directions

• 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.

Nutrition