|3-4 lb (1.3-1.8 kg) Chuck roast|
|1 cup||(250 mL) Beef broth|
|1/2 cup||(125 mL) Balsamic vinegar|
|1 tbsp||(15 mL) Soy sauce|
|1 tbsp||(15 mL) Worcestershire sauce|
|1 tbsp||(15 mL) Maple syrup|
|1/2 tsp||(2 mL) Chili flakes|
|4||Cloves garlic, minced|
|2||Dempster’s® Ovenfresh Baguettes|
PLACE roast in the slow cooker. Whisk together all of the remaining ingredients (except the baguette) in a bowl and pour over the roast. Cover and cook for 6-8 hours on low heat or 4 hours on high. Meat should fall apart when ready.
REMOVE the roast from the slow cooker and place in a 9x13” (3.5 L) baking dish. Shred the meat apart using two forks. Drizzle about 1/3 cup (80 mL) of the gravy from the slow cooker over the meat.
PREPARE baguettes according to package directions. Cut each baguette in half then split each lengthwise. Fill each sandwich with beef. Serve the remaining gravy on the side in individual ramekins for dipping the sandwiches.
Substitute Dempster’s® Deluxe Sausage Buns for the baguettes for a softer bread.
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