All my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. —Blair Lonergan, Rochelle, Virginia
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 boneless beef chuck roast (2 pounds)
- 1/2 cup mayonnaise
- 8 hoagie buns, split and toasted
- 4 medium tomatoes, sliced
- 1/2 cup thinly sliced fresh basil
- 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 5-6 hours or until meat is tender.
- Remove roast; shred beef with two forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through.
Spread mayonnaise on buns. Using tongs, place 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. Yield: 8 servings.
Originally published as Balsamic Beef Hoagies in Simple & Delicious August/September 2016
Reviews for Balsamic Beef Hoagies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 20, 2016
"tender roast sandwiches! my family loves bbq, so I added some bbq sauce at the end of cooking!"