- 3-4 pounds boneless chuck roast or round roast
- 1 yellow onion, cut in half and sliced thin
- 1 purple onion, cut in half and sliced thin
- 1 jalapeno, seeded and diced
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoons soy sauce
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes
- 1 Tablespoon ground black pepper
- ½ teaspoon sea salt
- 1 tablespoon dried parsley
- 4 cloves garlic, chopped
Caramelized Onion Spread
- 2 Tablespoons oil
- 1 medium yellow onion, chopped
- 1 medium purple onion, chopped
- 1 teaspoon Sea Salt
- 1 Tablespoon Sugar
- 6 medium shallots, chopped
- 5-6 green onions, chopped
- 1 ½ cups sour cream
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 2 teaspoons Worcestershire sauce
- 1 Tablespoons dried parsley
- 1 Tablespoon ground black pepper
Au Jus Cooking liquid from crock pot (remove onions and jalapenos)
- 3 cups beef broth
- 3 Tablespoons Sherry
- Salt and Pepper to taste
- Hoagie Rolls (whatever type of rolls you like)
Place sliced onion and jalapeno in the bottom of the slow cooker. Place beef on top of onions. In a bowl mix together beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, crushed red pepper, black pepper, salt, parsley and chopped garlic, mix well until honey is dissolved. Pour over beef in the cock pot. Cook on high for 4 hours or low for 6-8 hours. Beef is finished when it is easily pulls apart with a fork.
While meat is cooking make onion spread. Heat olive oil in a large skillet over medium heat. Add yellow onion and purple onion and ½ teaspoons sea salt and ½ tablespoon sugar. Cover and cook, stirring often, until onions are starting to caramelize about 20 minutes. Add the shallots, green onions, ½ teaspoon salt and ½ teaspoon sugar, mix well. Cover and cook, stirring often, until all onions are nice golden brown, about 20-25 minutes. Remove from heat and spread onto a sheet tray to cool completely. Mix together in a medium bowl the sour cream, mayonnaise, vinegar, Worcestershire sauce, dried parsley and black pepper. When onions are cool add to bowl and mix well to combine. Cover and refrigerate until ready to use.
Once meat is done remove from slow cooker to a bowl. Break meat apart lightly (you do not want it total shredded – you want bite sized chunks). Remove all onions and jalapenos from slow cooker and add it to the bowl with the meat. Ladle in ¼ cup of the cooking liquid from slow cooker. Mix together.
If you have a fat separator poor cooking liquid from slow cooker through it. If you do not have one place the liquid in a bowl and place in the freezer for 5 minutes. Skim fat from the top of the bowl. Place the liquid in a sauce pan over medium heat. Add beef broth and sherry. Bring to a boil. Turn down heat and simmer for 5-10 minutes. Season with salt and pepper to taste.
To serve – toast rolls if you want to. Lather each side of roll with onion spread. Add a slice of favorite cheese if you like. Fill with meat and onion mixture. Fill a small bowl or cup with au jus and serve on the side.
Serve along with French fries or a salad.