Slow-Cooker French Onion Shredded Beef Sandwiches

From: Maverick

 

INGREDIENTS

• 2 to 3 lbs. beef boneless chuck roast

• 1 tbls. Montreal steak seasoning

• 1-1/2 tsp. salt

• 1 tbls. vegetable oil

• 2 tbls. butter, melted

• 2 tbls. Muir Glen organic tomato paste

• 1 tbls. Dijon mustard

• ¼ c. packed brown sugar

• 2 c. thinly sliced yellow onion

• 6  cloves garlic, finely chopped

• 2 tbls. corn starch

• 2 tbls. cherry vinegar

• 12 burger buns, split

• 2 cups shredded Swiss cheese (8oz.)

• ¼ c. chopped fresh Italian (flat-leaf) parsley leaves

 

DIRECTIONS

• Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.

• In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic, pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.

• Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker, cover and cook on high heat setting 5 to 10 minutes or until mixture thickens. Shred beef, return to cooker.

• Position over rack 4 inches from broiling element. Set oven control to boil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among buns top. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.