Wednesday, November 20, 2013

take my word for it wednesday.. this is one of the best french dip sandwiches ever.. balsamic glazed roast beef with grilled onions..

 
 

i have said it once i will say it again.. i really really don't like food cooked in a crock pot and i despise shredded meat.. however, this dish was actually pretty darn good.. we had a little get together for dinner and i served appetizers.. pete went a little crazy at toms farms on our way home from california and bought lobster pate, goose liver pate, smoked shark, smoked halibut, smoked salmon, smoked liverwurst, smoker oysters {wow boy was he in a smokey kinda mood} and pickled herring in a spicy tomato sauce.. then i had set up a make your own sandwich bar with horseradish sauce, different kinds of cheeses, ciabatta rolls, caramelized onions and a big platter of this roast beef.. everyone loved the sweet and slightly spicy flavor of the meat even if it was cooked in a crock pot and produced stringy meat.. ha try it.. according to pete you will like it.. :)


balsamic glazed roast beef sandwiches

prep time: 5 minutes
cooking time: 6-8 hours
servings: 6-8

ingredients:

beef:

1 4 lb. boneless chuck roast
1 cup beef broth
1/2 cup good quality balsamic vinegar
1 tblsp. worcestershire sauce
1 tbslp. low sodium soy sauce
1 tblsp. agave
1 tsp. sriracha
4 minced cloves of garlic

onions:

2 onions, sliced
olive oil
1 tblsp. balsamic vinegar
multi grain ciabatta bread
swiss cheese
caramelized onions {recipe below}

directions:

in a medium mixing bowl add all ingredients except roast and combine thoroughly..  in your slow cooker and spray the inside with a little pam.. place roast in cooker and pour sauce over the beef.. cook on low for 6-8 hours.. when your roast beef is done and your house smells amazing remove roast to a platter and shred with two forks.. ladle a 1/4 cup of the broth over the roast.. i served it as french dip sandwiches.. if you want to do that as well, pour your remaining broth in a "fat" separator and then pour the broth in a saucepan over medium heat and cook until it gets thick and reduces by 1/2.. it's delightful.. i had fresh ciabatta rolls, swiss cheese and caramelized onions.. i also had little bowls that i filled with the "gravy"/"broth" for dipping!! or serve the roast beef with mashed taters  and balsamic gravy and carrots for an amazing meal also..


 
caramelized onions: in medium pan heat 2 twirls around the pan of olive oil over medium heat.. when the oil is hot add your onions and salt and pepper.. add balsamic vinegar.. continue to cook for 15-20 minutes.. stirring to prevent burning.. after about 30 minutes they should brown and caramelized and yummy goodness..
 
enjoy and get cook'n!!


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