3 pounds boneless round or chuck beef roast

14.5 ounces beef broth

1/2 cup D’Olivo Pomegranate Dark Balsamic Vinegar

1 tablespoon worcestershire sauce

1 tablespoon soy sauce

1/4 cup honey

1 teaspoon dried rosemary

5 cloves garlic, minced

French rolls or bread of your choice

Sautéed onions (optional)

Havarti cheese, sliced (optional)



Place roast beef in a 6 quart or larger slow cooker.

In a small bowl mix broth, D’Olivo Pomegranate Balsamic, Worcestershire sauce, soy sauce, honey, rosemary, and garlic. Stir until well combined. Pour liquid over beef in slow cooker.

Cover and set slow cooker to high for 3 to 4 hours or low for 6 to 8 hours.

Remove roast from slow cooker with tongs and shred lightly with the tines of two forks.

Pour 1/2 of the pan juices over the shredded meat and divide the extra au jus into small bowls as a dip on the side for the sandwiches.

Serve meat on French roll buns or any bread of your choice. If desired, add sautéed onions to sandwiches. To add cheese to sandwiches, turn on broiler and place opened sandwiches on baking sheet. Lay cheese over meat on sandwiches and place under broiler just until cheese melts. Remove from oven, close sandwiches, and serve.

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