Your slow cooker does all the work for these tender roast beef sandwiches.
Ingredients
- 2 tsp. canola oil
- 1 (2-lb.) boneless chuck roast, trimmed
- Kosher salt
- Freshly ground black pepper
- 1/2 medium sweet onion, cut into wedges
- 1 large garlic clove, chopped
- 2 Thyme sprigs
- 1/4 c. dry red wine
- 4 ciabatta rolls, split and toasted
- 1/3 c. mayonnaise
- 1 romaine heart, shredded
- 1 (16-oz.) jar giardiniera, for serving, optional
Directions
- Heat oil in a large skillet over medium-high heat. Season roast with salt and pepper. Cook, turning occasionally, until brown on all sides, 3 to 4 minutes.
- Combine onion, garlic, thyme, and wine in a 4-quart slow cooker. Top with roast. Cook, covered, until roast is fork-tender, on low for 6 to 8 hours or on high for 4 to 5 hours.
- Discard thyme sprigs. Remove roast from slow cooker and shred into bite-size pieces; return to slow cooker. Season with salt and pepper.
- Serve on rolls with mayonnaise, romaine, and giardiniera, if desired.
http://www.countryliving.com/food-drinks/recipes/a39367/slow-cooker-roast-beef-sandwiches-recipe/
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