Shredded Roast Beef Sandwiches
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Ingredients
- 2 lb Beef Chuck Roast
- 2 Tb Olive Oil
- 1 packet Zesty Italian Dressing
- 2 C Beef Stock
- 1 C White wine
- 4 Tb Buttermilk
- 2 Tb Apple Cider Vinegar
- 2 Tb Balsamic Vinegar
- 2 Tb Brown Sugar
- 1 Tb Capers and 1 Tb of the juice they are packed in
- 2 tsp Garlic Powder
- 2 tsp Kosher Salt
- 2 tsp Black Pepper
- 1 tsp Crushed Red Pepper
- 8 slices Pepper Jack Cheese
- 4 Vietnamese Baguette or French Baguette, Hoagie Roll, etc...
- 12 Button Mushrooms sliced
- 1 Shallot sliced thin
Ingredients
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Instructions
- Warm the Olive oil over Medium High heat and sear the Roast on all sides. Place in your Slow Cooker
- Sprinkle/Pour the rest of the ingredients over the Roast. Cover and cook on low for 6 hours.
- Remove the roast from the Cooker and cut into 4-6 chunks then return to the cooker. Turn the heat up to high and cook an additional 3 hours.
- Heat a skillet over Medium-high heat. Place a portion size of the meat in the skillet along with some Mushrooms and Shallots and some of the au jus from the Cooker. Shred the meat and mix in the Mushrooms and Shallots.
- Top with two slices of Pepper Jack Cheese, Cover with a sliced Baquette and cover the skillet with a lid to help soften the roll and melt the cheese
- Serve the sandwich with a ramekin of the au jus to dip the sandwich in.
Recipe Notes
I also like to add a little Mayo and Honey Dijon Mustard on the roll
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