Onion & Roast Beef Sandwiches

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
1 2.5-3 pound boneless beef round tip roast
1 tbsp cooking oil
4 medium onions, sliced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups beef broth
3/4 cup dark beer or beef broth
3 tbsp brown mustard
2 tbsp brown sugar
1 tbsp cider vinegar
2 cloves garlic, minced
8 hoagie rolls, split and toasted

Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 4-6 qt slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Set aside.

2. In cooker place onions. Add meat; sprinkle with oregano, salt, and pepper. In a medium bowl stir together beef broth, beer, mustard, brown sugar, vinegar, and garlic. Pour over mixture in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours (high 4-5.)

4. Remove meat and onions from cooker, reserving juices. Using two forks, pull meat apart into shreds. Skim fat from juices.

5. To serve, place meat and onions on bottoms of rolls. Drizzle with enough of the juices to moisten; replace tops of rolls. Pass remaining juices.

Comments:
I didn't brown the meat and it came out fine. I understand this step adds flavor and removes fat, but who wants to dirty another pan when it's not really necessary? Yay for lazy. I also didn't really follow the directions for serving. I took the meat out and shredded it, but then I put it back in the slow cooker for a few minutes and let it suck up some of the juice. I then served it on the rolls using tongs. It was wonderfully moist. I froze the majority of the leftovers (this makes a lot) so we'll see how they do defrosted.