Slow Cooker Beef Sandwiches

This sandwich is a cross between a french dip and a philly cheese steak. I could have made a meal of just the sauce and called it delicious. I topped my sammi's with browned onions and red bells. Placed a slice of provolone on top of that and then tossed them under the broiler until the cheese was melted. I was tempted to lick the plate but reined myself in. Next time I plan on topping these with sauted mushrooms and caramelized onions. I think swiss cheese will go over all.

Serves 6-8


3 pounds of london broil or top round roast, trimmed of fat
4 stalks of celery cut into chunks
4 cloves garlic, minced
1 6oz can of tomato paste
3 tbsp balsamic vinegar
1 cup red wine
1 tbsp worcestershire sauce
1/4 cup brown sugar, packed
1/4 cup dijon mustard
1/3 cup soy sauce
2 tsp smoked paprika
salt and pepper
3 tbsp olive oil
brioche rolls
1 onion sliced
2 red bell peppers sliced
provolone cheese, 1 slice per sandwich

Heat 2 tbsp of oil in a large skillet. Season the meat on all sides with salt and pepper. Brown the meat on all sides and place into the slow cooker's insert. Place the garlic and celery over the meat. In a separate bowl, mix together the wine, vinegar, tomato paste, worcestershire sauce, brown sugar, dijon, soy sauce, paprika. Mix together and adjust with salt and pepper if desired. Pour the sauce over the meat. Cook on high for 6 hours or low for 8. Remove the meat from the sauce and shred. Return it to the sauce to keep warm. Heat the last tablespoon of oil in a large skillet and add the onions and peppers. Season with salt and pepper. Cook until the veggies begin to brown. Split the rolls and load then with the meat. Spoon some of the pepper and onion mixture over the meat and top with a slice of cheese. Put the sandwiches on a baking sheet and place under the broiler until the cheese has melted and the roll is toasted. Serve.