Slow-Cooker Pot Roast Sandwiches

• 1 whole (approximately 2 1/2 To 3 Lb. Size) Boneless, Beef Chuck Roast, Trimmed And Cleaned
• Black Pepper
• Kosher Salt
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1/2 cups All-purpose Flour
• 4 Tablespoons Vegetable Oil
• 1 cup Dry Red Wine
• 1- 1/2 cup Beef Stock, Divided
• 6 sprigs Fresh Thyme
• 1 Tablespoon Unsalted Butter
• 2 Tablespoons Olive Oil
• 2 whole Yellow Onions, Thinly Sliced To About 1/8 Inch Thick
• 3 dashes Balsamic Vinegar
• 8 whole Potato Bread Buns (or Bread Of Your Choice)
• 2 cups Shredded Cheese Such As Provolone, Swiss, Havarti, Gruyere, Etc.

1. Heavily season the beef with kosher salt and black pepper.
2. Rub the garlic powder and onion powder over the beef.
3. Roll the chuck roast in flour and dust off any excess.
4. Heat the oil in a dutch oven or other heavy bottom pot.
5. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 34 minutes each side.
6. Once browned, remove and place the beef inside the bowl of your slow cooker.
7. Carefully pour the wine into the dutch oven.
8. Using a wooden spoon, scrape the bits off the bottom of the pot and allow the wine to boil and reduce by half.
9. Pour the reduced wine with browned bits and 1 cup beef stock over the browned beef.
10. Add the thyme sprigs and place the lid on your slow cooker.
11. Cook the beef on low until the meat falls apart and can easily be shred apart with two forksabout 8 hours depending on the weight of your chuck roast and your slow cooker.
12. When your pot roast is nearly done and youre almost ready to serve your sandwiches, start caramelizing your onions.
13. This can take about 4050 minutes and shouldnt be rushed or else the onions will burn.
14. Melt the butter into the olive oil in a large skillet over medium-low heat.
15. Add the onions and stir to ensure theyre well coated.
16. Stir the onions every few minutes to ensure they do not burnlower the heat if necessary.
17. Continue cooking, stirring low and slow until the onions become deep brown.
18. Add the remaining beef broth and use a wooden spoon to stir the onions and scrape up any goodies that have formed on the bottom.
19. Once the broth has evaporated, taste and add salt and pepper as needed.
20. Stir in the balsamic vinegar and remove the skillet from the burner.
21. Once the pot roast has cooked and essentially falls apart, take two forks and shred the beef into bit sized pieces.
22. Allow the pan juices to soak into the beef.
23. Taste and add additional salt as needed.
24. Assemble each sandwich by placing a large mound of shredded pot roast with the drippings on the bottom half of a potato bread bun (or bread of your choice).
25. Top with a few spoonfuls of caramelized onions and shredded cheese.
26. The heat from the shredded beef should start melting the cheese but if not, place under the broiler for a bit.
27. Place the other half of the bun on top and serve with hot sauce, chips, fries, etc.

black pepper, kosher salt, garlic, onion powder, allpurpose, vegetable oil, red wine, beef, thyme, butter, olive oil, yellow onions, vinegar, bread, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-pot-roast-sandwiches/ (may not work)