Crock Pot Balsamic Beef Sandwiches Recipe


  • 3-4 lb boneless beef chuck roast: Great marbling for slow-cooked tenderness.
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 large onion, sliced
  • 4-5 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • Hoagie rolls or your favorite buns
  • Toppings (optional): Provolone cheese, arugula, caramelized onions, horseradish sauce


1. Prep the beef: Trim excess fat off the chuck roast. Season generously with salt and pepper.

2. Sear the beef: Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides for a few minutes per side. This step adds flavor but is optional if you’re short on time.

3. Assemble the Crock Pot: Place the sliced onions at the bottom of your slow cooker. Add the beef on top (seared or unseared).

4. Make the sauce: In a bowl, whisk together beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, thyme, rosemary, red pepper flakes (if using), and garlic. Pour over the beef.

5. Slow cook: Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.

6. Shred the beef: Remove beef and shred with two forks. Skim excess fat from the cooking liquid if desired. Return the shredded meat to the liquid and stir.

7. Serve: Toast your hoagie rolls. Add a generous portion of beef, and top with your favorite toppings like provolone, caramelized onions, arugula, or horseradish sauce. Enjoy!


Don’t overcook. The beef is done when it shreds easily. Overcooking will make it dry.

Au Jus: The leftover cooking liquid makes incredible Au Jus for dipping. Strain it before serving if desired.

Variations: For added sweetness, stir in 1-2 tablespoons of brown sugar along with the other sauce ingredients.

Make-ahead: You can cook this in advance and reheat the shredded beef gently on the stovetop or in the slow cooker when ready to serve.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *