This is such a good sandwich! You have juicy shredded beef, sweet and buttery mushrooms and gooey Swiss cheese- all on top of a delicious bun. What’s not to like?
- 3-4lb. sirloin tip roast
- 1 T. extra virgin olive oil
- 1 tsp. kosher salt
- 1/4- 1/2 pepper
- 1/2 tsp. crushed red pepper
- 1/2 tsp. italian seasoning
- 2 garlic cloves, minced
- 1 onion, diced
- 2 1/2 – 3. c. water
- Buns (I suggest Homemade Sandwich Buns)
For the mushrooms:
- 1 package sliced, white mushrooms
- 1/4 c. butter
- 1 cup liquid from the roast after it has cooked.
Place the roast in a crock pot. Rub with the olive oil. Sprinkle with salt, pepper, crushed red pepper, italian seasoning. Place diced garlic on top of the roast and sprinkle the onions on and around the roast. Pour the water in around the roast.
Cover and cook on low for about 5-6 hours.
When your roast is done cooking, carefully remove it from the crock pot and place in a large bowl. Using two knives, pull the beef apart and shred it up.
Measure out 1 cup of the juices from the crock pot and set aside.
Return the shredded beef to the crock pot with the remaining liquid so that it soaks up that moisture.
Now, we are going to work on the mushrooms that will top the beef on the sandwich.
Pour the reserved liquid into a saute pan and add 1/4 cup butter. Give the mushrooms a rough chop and add to the saute pan with the liquid and butter. Turn to medium- medium/high heat and allow to boil.
Continue to cook it until the liquid has thickened and cooked down and the mushrooms have darkened.
Now it’s time to assemble the sandwich. On a baking sheet, place the bottoms of the buns. Use tongs to lift some of the beef out of the crock pot. Allow some of the excess juices to drip off, and then place on the bun. Top this with some mushrooms. And top that with a slice of Swiss Cheese.
Place under the broiler in the oven just until the cheese melts.
Replace the bun top and serve!