Go Back

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. See the Notes section for the electric pressure cooker instructions.
@mostdeliciouslife.com
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 10 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

**Instant Pot Instructions 
  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, they will be very soft. If you would like to caramelize them separately before adding, set them aside for now. 
  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 45 minutes. 
  7. 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.
  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. 
 
**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
Keyword crockpot, dinner, main dish, casserole, family dinner, Freezer Meal, Instantpot, sandwich, shredded beef, Slow Cooker, super bowl