Slow-Cooker French Onion Shredded Beef Sandwiches

By á-4084

Ingredients

• 2 to 3 lb beef boneless chuck roast
• 1 tablespoon Montreal steak seasoning
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 2 tablespoons butter, melted
• 2 tablespoons Muir Glen™ organic tomato paste
• 1 tablespoon Dijon mustard
• 1/4 cup packed brown sugar
• 2 cups thinly sliced yellow onion
• 6 cloves garlic, finely chopped
• 2 tablespoons cornstarch
• 2 2
• tablespoons sherry vinegar
• 12 burger buns, split
• 2 2
• cups shredded Swiss cheese (8 oz)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.
2 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.
3 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.
4 Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. 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.