Adapted from this recipe
2-3 lb. beef round roast (I used round tip roast)
4-5 garlic cloves, roughly chopped
1 small can beef broth
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1/2 C. balsamic vinegar
1 medium onion, sliced
Blue cheese and horseradish cream sauce (recipe below)
Combine the garlic, broth, soy sauce, Worcestershire, honey, and vinegar together in a bowl. Place roast in a slow cooker and pour sauce over. Cover, and cook on low for 5-6 hours. Remove from slow cooker, wrap in tinfoil and let rest for 10 minutes. Keep the broth for au jus dipping! When ready to serve, remove foil, and pull apart using a fork. Spread blue cheese horseradish sauce on the bun, top with beef and caramelized onions. Be sure to use the leftover broth -- drizzle on top of the sandwich or dip. Enjoy!
Blue Cheese and Horseradish Cream Sauce
1 (8oz.) small container sour cream
2-4 Tbsp. horseradish (to taste)
2-3 Tbsp. blue cheese crumbles
Combine all ingredients together. Add horseradish to taste - depending on how hot you like it. Be careful not to add too much cheese as it can be overpowering.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!