I was sitting at the kitchen table hammering out emails the other day when I realized I’d been hunched over my computer screen for at least an hour in a laser-focused state of concentration. Ouch! I sat back, stretched my arms up as high as they would go, then inhaled deeply. That’s when it hit me. Oh my gosh, I whispered. What is that smell? That savory, luscious smell? Are the neighbors cooking? Who in world is cooking something that smells so intoxicatingly delicious that the scent is wafting over the fence, through the windows, and into our kitchen at his hour? WHO? Oh right, ME!
Well, my crock pot anyway! The heat had apparently just hit the Crock Pot Balsamic Beef Sandwiches with Blue Cheese, Crispy Shallots, and Easy Au Jus inside, and the resulting scent started swirling through my kitchen at the exact moment I’d reached up for that delicious stretch. My mouth began to water and it didn’t stop until the sandwiches were assembled 8 hours later.
Long Cooking Crock Pot Recipe
Crock Pot Balsamic Beef Sandwiches with Blue Cheese, Crispy Shallots and Easy Au Jus are for the 8+ hour crock pot recipe seeker crowd. The ones who are looking for the convenience of a crock pot meal that slow cooks all day long while they’re at work or school. No matter your situation, it’s impossible to resist balsamic-braised beef piled onto buns or hoagie rolls then topped with crispy pan-fried shallots, crumbled blue cheese, sweet balsamic drizzle, and an easy au jus made from the crock pot cooking liquid. These sandwiches taste even better than they look! Messy, sticky, savory, tangy, slap you in the face with flavor crock pot beef sandwiches. While the balsamic beef for this recipe is slow cooked all day, we’re talking anywhere from 8-9 hours, there are a few additional steps including making the balsamic glaze, slightly reducing the au jus, and crisping up some fresh shallots — but I think it’s totally worth it.
Start with a 2-3lb chuck roast. Cut away any big pieces of fat then cut the roast into large pieces.
Toss the chuck roast hunks into a 6 quart crock pot then add 1 sliced sweet onion, 4 peeled garlic cloves, and a mixture of 1 cup beef broth, 1/4 cup balsamic vinegar, 2 Tablespoons honey, and 2 Tablespoons gluten-free tamari (or soy sauce if not GF).
Finally add 1-1/2 teaspoons dried rosemary and lots of salt and pepper. Place a lid on top then cook on low for 7-8 hours, or until the meat shreds easily.
Tip: you can add everything to the crock pot the night before then pop it onto the base the morning you want to cook it.
Shred the meat then return to the crock pot with all the juices and cook on low for 1 more hour. This makes for the most tender shredded meat.
Meanwhile get the reduced balsamic glaze drizzle going, which is just boiled balsamic vinegar that morphs from sour to thick and sweet. It’s irresistible! Pour 1 cup balsamic vinegar into a small saucepan, bring it to a boil, then reduce the heat and simmer until the vinegar is thickened and sweet tasting, about 20 minutes. You’ll know it’s done when you scrape the bottom of the pot with a spatula and the vinegar stays parted for a second or two.
Pour the reduced balsamic vinegar, aka balsamic glaze, into a serving dish.
Next, strain the juices from the crock pot through a fine mesh sieve lined with cheesecloth into the same pan we used for the balsamic glaze, leaving a little bit of juice in the bottom of the crock pot. Add the beef back into the crock pot with the lid on to keep warm. Add more beef broth to the pan then simmer until the vinegar taste has mellowed, about 20 minutes. This is the mind-melting easy au jus. I love the depth of flavor it has!
Last step is to make the crispy shallots, which are like fried onion rings without the batter. Thinly slice 2 large shallots into rings then separate the rings.
Pan fry the shallots in 1/4 cup extra virgin olive oil over medium-high heat in two batches until golden brown then remove to a paper towel lined plate to drain and sprinkle with salt. Repeat with the remaining shallots.
Pile the balsamic beef onto gluten-free buns or hoagie rolls then top with the crispy shallots, blue cheese crumbles, balsamic drizzle, and ladle up a steamy cup of savory au jus on the side. Dinner is served!
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