Ingredients
- ◦5 pound Sirloin Roast
- ◦1 medium Onion, halved and sliced
- ◦4 Garlic Cloves, smashed and peeled
- ◦2 tablespoons Olive Oil
- ◦Kosher Salt & Black Pepper
- ◦1/2 cup Dry Red Wine
- ◦4 cups Beef Broth
- ◦1 bottle of Lager Beer
- ◦1 tablespoon Soy Sauce
- ◦2 tablespoons Sugar
- ◦8 slices provolone cheese
- ◦8 crusty rolls
- ◦Horseradish Condiment {optional}
Preparation
Step 1
1.Bring the roast to room temperature, thirty minutes, before searing.
2.Heat the two tablespoons of olive oil in a large skillet over high heat. Season both sides of the roast with salt and pepper. Sear each side of the roast for about 4 minutes. Remove the roast.
3.Turn off the heat and deglaze the pan with red wine.
4.Add the seared roast to a large five quart slow cooker; along with onions, garlic, wine reduction, broth, beer, soy sauce and sugar. Secure the lid and set the temp to high for 4 hours. {or low for 7 hours}
5.Once complete, remove the roast and shred. Return the shredded meat to the crock pot and stir. Strain to serve the shredded beef and onions on a buttered and toasted French roll. Add a slice or provolone cheese and spoon the remaining au jus in little bowls for delicious dunking.
-Sugar and Spice