Thursday, October 3, 2013

Balsamic and Bleu Beef Sandwiches

You know those recipes that linger on your Pinterest boards? I hope a few of mine are on yours -- shameless plug to follow me. But it's always kind of a bummer when you find an amazing recipe in July that is so clearly something for winter. Now that we're in October, I finally feel like I can bust out those recipes I found this summer.

I'd been dying to try Add A Pinch's Balsamic Roast Beef and it did NOT disappoint! I had a guest the other night who doesn't eat or drink alcohol, so this was a great alternative to my red wine-loaded braised beef. Balsamic vinegar is often a great substitute for red wine in recipes, but you'll always need to adjust the proportions to be sure it's not too bitter.

I thought this soft, fork-tender beef would be great with crusty french bread and for additional punch, none other than bleu cheese.

Yeah... still figuring out this lighting sitch. Better, but still not there. 

One thing I love about the slow cooker is that you always seem to have TONS of food afterward. Hello delicious leftovers. 

Patience is always a challenge when caramelizing onions. It'll all be worth it, if you take it slow.

Balsamic and Bleu Cheese Beef Sandwiches
3-4lb beef chuck roast
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worchestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon red pepper flake
4 cloves garlic, minced
1 tablespoon olive oil
3 onions, thinly sliced
1 loaf french bread, halved lengthwise
1 tablespoon butter
1/2 cup bleu cheese crumbles

Place beef in the bottom of a slow cooker. Combine beef broth, balsamic vinegar, soy sauce, honey, red pepper flack and garlic in a medium bowl. Pour over beef and cover. Set slow cooker to high for 4 hours.

When 30 minutes remain on the beef, heat olive oil over low heat in a large pan. Add sliced onions and stir every few minutes. Onions will slowly caramelize, but keep an eye on them to be sure they don't burn.

Heat broiler. Spread butter on one half of french bread and bleu cheese on the other half. Broil for 3-5 minutes until bread is toasted and cheese is melted.

When slow cooker is finished, remove beef to a sheet pan with tongs. Use two forks to shred beef. Skim the fat off of the remaining liquid in a slow cooker and discard fat. Pour remaining liquid into a pot and bring to a boil on the stove. Reduce to simmer and cook for 5 minutes, until liquid reduces by half. Pour gravy over shredded beef.

Assemble sandwiches with beef and top with caramelized onions. This is great with an arugula salad. Enjoy!

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