Ingredients
1 cup beef broth1/2 cup balsamic vinegar2 tablespoons brown sugar2 tablespoons Worcestershire sauce4 garlic cloves, minced1 boneless beef chuck roast (2 pounds) SANDWICHES:1/2 cup mayonnaise8 hoagie buns, split and toasted4 medium tomatoes, sliced1/2 cup thinly sliced fresh basil
Preparation
In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours.
Remove roast; shred beef with 2 forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through.
Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil.
