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Gluten-free Crock Pot Balsamic Beef Sandwiches
Crock Pot Balsamic Beef Sandwiches with Blue Cheese, Crispy Shallots and Easy Au Jus is a meal that you won't believe came out of your crock pot!
Servings 5
Calories 578kcal
Ingredients
- 2-3 lb chuck roast trimmed of excess fat and cut into large pieces
- 14 oz can beef broth divided
- 1-1/4 cups balsamic vinegar divided
- 1 sweet onion chopped
- 4 garlic cloves
- 2 Tablespoons gluten free reduced-sodium Tamari or soy sauce if not GF
- 2 Tablespoons honey
- 1-1/2 teaspoons dried rosemary
- salt and pepper
- 1/4 cup extra virgin olive oil
- 2 large shallots sliced into rings then separated
- 2 oz crumbled blue cheese
- gluten-free sandwich or hoagie buns
Instructions
- Add chuck roast, 1 cup beef broth, 1/4 cup balsamic vinegar, onion, garlic cloves, soy sauce, honey, dried rosemary, salt, and pepper into a 6 quart crock pot. Place a lid on top then cook on low for 7-8 hours or until meat shreds easily. Shred meat then return to crock pot and cook on low for 1 more hour.
- Meanwhile bring remaining 1 cup balsamic vinegar to a boil in a small saucepan then turn heat down to medium and simmer until vinegar is thickened and slightly sweet tasting, about 20 minutes. You'll know it's done when you scrape a spatula across the bottom and the vinegar stays parted for a second or two. Pour reduced balsamic vinegar into a serving dish. (Can do this ahead of time - microwave reduced balsamic vinegar for 15-20 seconds to get it to pouring consistency.)
- Strain the cooking liquid from the crock pot through a fine mesh sieve lined with cheese cloth into the same saucepan, leaving a little bit of liquid in the crock pot to keep the meat juicy. Put the meat back into the crock pot and place a lid on top to keep warm. Add remaining beef broth to the saucepan then bring mixture to a boil and then turn heat down to medium and simmer until reduced and vinegar taste has mellowed, 20 minutes. Pour the au jus into a serving dish.
- Heat oil in a medium-sized skillet over medium-high heat. Add half the shallots then saute, stirring occasionally, until golden brown, 2 minutes. Transfer to a paper-towel lined plate to drain then sprinkle lightly with salt and repeat with remaining shallots.
- Pile meat onto buns then top with crispy shallots, blue cheese, and reduced balsamic vinegar. Serve with au jus on the side.
Nutrition
Calories: 578kcal | Carbohydrates: 24g | Protein: 40g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 996mg | Potassium: 854mg | Fiber: 1g | Sugar: 20g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 5mg