Slow Cooker Balsamic Beef Sandwiches Recipes

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with Italian seasoning, salt and garlic pepper. Cook beef in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place onion in cooker. Top with beef. Pour dressing over beef and onion.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on cutting board; remove netting or strings. Cut or shred beef into small pieces. Return beef to cooker. To serve, spread cut sides of buns with tomato spread; sprinkle with basil. Layer beef, onion mixture and cheese in buns.

Steps:

• Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.

Steps:

• Place roast in crockpot.
• In bowl, mix together the sauces and the soup mix.
• Pour sauce mixture over roast.
• Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast.
• Cook on low 7-8 hours. Shred beef and serve on sandwich buns.

Steps:

• In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast; shred beef with 2 forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through., Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

Steps:

• Toss meat with flour until evenly coated; place in slow cooker. Add all remaining ingredients except dressing, rolls and cheese; cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).
• Add dressing to ingredients in slow cooker; stir. Shred meat with fork. Fill rolls with meat mixture; top with cheese.