Balsamic Roast Beef French Dip Sandwiches
adapted from bigoven.com
3-4 pounds boneless roast beef
1 cup beef broth
1/2 cup Balsamic Vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes (add more if you want a bigger zip in the recipe)
4 cloves garlic; chopped, or 2 teaspoons jarred garlic
6-8 French sandwich rolls or brat buns
Mozzarella or provolone cheese
Place roast beef into a slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef. Cook on low for 6 to 8 hours or high for 4 hours.
Once roast beef has cooked, remove from slow cooker with tongs and place into a serving dish. Break apart lightly with two forks. Separate fat from gravy. Put into a bowl and ladle ¼ to ½ cup of the liquid over the meat. Place some gravy into individual sauce bowls to be served along with the sandwiches. If desired, place the remaining gravy in an airtight container and place in the refrigerator and use for sauces or a base for other roast type dishes.
If desired, lightly toast bun. (Place on a cooking sheet and place under the oven’s broiler for a minute or so).
Place generous amounts of meat into each bun. If desired, top with cheese. Serve with additional juice/gravy.