Ingredients
2
to 3 lb beef boneless chuck roast
1
tablespoon Montreal steak seasoning
1 1/2
teaspoons salt
1
tablespoon vegetable oil
2
tablespoons butter, melted
2
tablespoons Muir Glen™ organic tomato paste
1
tablespoon Dijon mustard
1/4
cup packed brown sugar
2
cups thinly sliced yellow onion
6
cloves garlic, finely chopped
2
tablespoons cornstarch
2
tablespoons sherry vinegar
12
burger buns, split
2
cups shredded Swiss cheese (8 oz)
1/4
cup chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.
