Bruchetta Beef Sandwiches

        A few nights ago I had a small (about 2 1/2 lb) chuck roast defrosted and I wanted to do something different with it. I stared into my pantry and found the over-used solution of a dry french onion soup packet. Blah. Then I found a can of italian diced tomatoes, fresh garlic, and basil. What to do?





Bruschetta Beef Sandwiches (Serves 4)
 *if using a larger roast double the recipe*

2 1/2 lb chuck or pot roast
1 c. water
1/2 c. red wine
1/2 of a dry french onion soup packet
1 can of Italian style diced tomatoes
4 cloves of garlic chopped
1 tbsp dry oregano
Ground black pepper
1/3 c. basil, roughly chopped

For the Sandwiches
4 French Rolls
butter
1 clove garlic, peeled and chopped in half.
Sliced Provolone Cheese
Shredded Parmesan
Balsamic Vinegar
1/3 c. chopped basil

Directions for Roast: Rub roast with french onion soup, oregano, and ground pepper. Place in the bottom of a slow cooker. Add diced tomatoes, water, red wine, chopped garlic, and basil. Cook on low for 8 hours. When roast is done shred with a fork and place meat back into the liquid.

To assemble sandwiches: Spread french rolls with butter and toast under broiler. Once toasted, rub garlic half liberally on the inside of toasted rolls and set aside. With a slotted spoon, remove roasted from slow cooker (making sure to get some of those yummy tomatoes and garlic pieces in the mix) and place on rolls. Top with sliced provolone and Parmesan and place under the broiler a few more minutes until cheese is melted and bubbling. Top with fresh basil and a drizzle of balsamic vinegar. Enjoy!