My boys like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use the leftovers in quesadillas, on pizza or with rice.
—Blair Lonergan, Rochelle, VA
Prep: 25 min. • Cook: 5 hours • Makes: 8 servings
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
4 garlic cloves, minced
1 boneless beef chuck roast (2 lbs.)
SANDWICHES
1/2 cup mayonnaise
8 hoagie buns, split and toasted
4 medium tomatoes, sliced
1/2 cup thinly sliced fresh basil
1. In a small bowl, mix the first five ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low for 5-6 hours or until meat is tender.
2. Remove roast; shred beef with two forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through.
3. Spread mayonnaise on the buns. Using tongs, place shredded 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 and adding a little broth if necessary.
Per serving: 1 sandwich equals 549 cal., 26g fat (7g sat. fat), 79mg chol., 669mg sodium, 46g carb. (14g sugars, 2g fiber), 31g pro.
GOES GREAT WITH
Spruce up everyone’s dinner plate with the tomato salad.