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.

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. Mom always does it, and I never do. It is good, but most of my kids won’t use it.

Split, and lightly toast with rolls open faced on a large sheet in the oven. 350 degrees for 4-5 minutes. This helps the rolls to not get too mushy with the liquid.

On the bottom part of the toasted bun spread out the tomato mix. On the top lay a slice of cheese. Fill the center with shredded beef.

Great sides with these sandwiches are –

  1. Sweet potato fries
  2. Green salad
  3. Relish Tray
  4. Pear and Apple slices

    Balsamic Beef Sandwiches

    The perfect weeknight meal on a cold day. Slow cooked delicious roast, shredded onto a ciabatta roll. Guaranteed to make your house smell divine.
    Prep Time 15 minutes
    Cook Time 8 hours
    Course Main Course
    Servings 10 Sandwiches


    • 1 crockpot


    • 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
    • 8 Ciabatta buns, split or any sandwich bun
    • ¼ cup sun dried tomato spread Dice 1-2T sundried tomatoes with ¼ cup mayonnaise.
    • 8 slices provolone cheese


    • Spray large skillet with cooking spray. If beef comes in netting, do not remove. 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 off netting if necessary)> Cut or shred beef. Return beef to crockpot and stir with juices.
    • Toast buns in oven.
    • 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.
    • Dip sandwich into sauce if desired.


    **Freezer Instructions - The shredded beef and onion mix freezes great! Place in a Ziploc bag, release all the air and zip tight. Spread out meat, so the bag can freeze flat. I love to use it later in the month for...
    1. Sandwiches
    2. Shredded beef enchiladas
    3. Tacos
    4. Taquitos 
    5. Soup
    **Instant Pot Instructions - We haven't tested this yet, but if I did this in the Instant Pot this is what I would do. 
    1. Cut the roast into large 2 inch cubes. 
    2. Turn the instant pot on to the sauté function. When it is hot drizzle a little Olive Oil on the bottom. 
    3. 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. 
    4. 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, and pressure cooked they may turn to mush. 
    5. Drizzle the vinaigrette over the browned beef. Do ONE full cup, instead of 3/4.
    6. Put lid on and close vent. Manually set the Instant pot to cook for 50 minutes. 
    7. When it is done, release the pressure valve. Do not open till the steam has released. 
    8. 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. 
    9. Open the pot and shred the meat. 
    10. Serve as instructed. 
    Keyword crockpot, dinner, main dish, casserole, family dinner, Instantpot, sandwich, super bowl