Mom discovered this recipe in the early 1990’s in one of those little grocery store stand cookbooks. It has become a staple in our family. The best part is that it is a crockpot meal and takes very little effort. Also, the finished product freezes great to use again in sandwiches or in other meals. Check out the recipe notes for freezer and instant pot instructions.
Brown your roast in a little oil, and the seasonings. Several of my sisters skip this step and just throw it all in the crockpot. However, the purpose of this step is to seal in the natural flavors, and moisture. I have researched this question, and all the professionals say that browning a roast before slow cooking greatly enhances the flavor. We have had full discussions about whether or not this step is important. It’s up to you.
One of the pros of using an electric pressure cooker is the sauté function. See the NOTES section below for the full Instant Pot instructions.
I use a large meat fork to lift and turn so all the sides can be browned.
Place the roast into the crock pot. I always lightly spray with cooking oil so it is easier to clean or use a slow cooker liner.
Place the onions on top, then pour the vinaigrette over the top.
Slow cook on low for 8-9 hours or on high for 5 hours. Shred the meat and put back in with the onions and juices. If it has a hard time shredding then slow cook for another 1-2 hours. It should shred easy.
Mix together the mayonnaise and sundried tomatoes. This is optional, but HIGHLY recommended! It adds a lot to the overall sandwich.
Split and lightly toast with rolls open faced on a large sheet in the oven. 350 degrees for 5-7 minutes. This helps the rolls to not get too mushy with the liquid.
On the bottom part of the toasted bun spread out the special sundried tomato spread. On the top lay a slice of cheese. Fill the center with shredded beef. I often cut these sandwiches in half, and those who are unable to eat a whole, can easily take a half.
Great sides with these sandwiches are –
- Sweet potato fries
- Green salad
- Relish Tray
- Pear and Apple slices
If you LOVE this meal, then try out these other –
- Beef Pasties
- Southwest Hot Beef Sandwich
- French Dip Sliders
- Best Chicken Salad EVER
- Tuscan Chicken Sammies
Balsamic Beef Sandwiches
Equipment
- 1 Slow cooker or Electric pressure cooker
Ingredients
- 2½-3 pound boneless beef rump roast
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- pepper
- 1 large sweet onion can substitute yellow or white onion
- ¾ cup balsamic vinaigrette dressing I use low-oil Paul Newman's
- 10 Ciabatta buns, split or any sandwich bun
- 2-3 Tbsp sun dried tomato spread
- ½ cup mayonnaise
- 10 slices provolone cheese
Instructions
- Spray large skillet with cooking spray. If beef comes in netting, remove it. Sprinkle beef with seasonings and brown on all sides.
- Spray 5-6 quart crockpot with cooking spray. Place sliced onions on bottom. Place beef on top. Pour dressing over the roast and onions.
- Cover and set to Low, Cook for 8-9 hours.
- Place beef on large cutting board. Cut or shred beef. Return beef to crockpot and stir with juices.
- Toast buns in oven, at 350℉ for 5-7 minutes. Or under the broiler for 3 minutes.
- Spread sundried tomato mayonnaise on both sides of bun.
- Place some shredded beef on bun using a slotted spoon. Top with a slice of cheese before adding the top of the roll.
Notes
- Cut the roast into large 2 inch cubes.
- Turn the instant pot on to the sauté function. When it is hot drizzle a little Olive Oil on the bottom.
- Place the beef cubes into the pot, and season with the seasoning. Use tongs to turn the meat till they are browned on all sides.
- Turn off sauté. Place onions on top of meat, or set aside to sauté in a frying pan to add in later. If they are put in now, they will be very soft. If you would like to caramelize them separately before adding, set them aside for now.
- Drizzle the vinaigrette over the browned beef. Do ONE full cup, instead of 3/4.
- Put lid on and close vent. Manually set the Instant pot to cook for 45 minutes.
- When it is done, release the pressure valve. Do not open till the steam has released. Let it sit for 10 minutes before twisting off the lid.
- If I didn't add in the onions before, I would sauté them now in 1 Tablespoon of butter so they are ready to add.
- Open the pot and shred the meat.
- Serve as instructed.
- Sandwiches
- Shredded beef enchiladas
- Tacos
- Taquitos
- Soup