Balsamic Beef Sandwiches
For the record, this was edible but I didn’t particularly care for it. If I made it again, I’d replace the balsamic vinegar with red wine.
Ingredients
1 (3-4 pound) boneless roast beef (chuck or round roast)
1 cup beef stock or broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce or coconut aminos
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
sub rolls
Directions
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 – 1/2 cup of gravy over roast beef.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Notes
- recipe from Add A Pinch