I have been wanting to expand my crockpot recipes and thought beef sandwiches would be a good change from my other crockpot recipes. My inspiration was getting a whole sirloin at Kroger for less per pound than ground sirloin. They won't grind it for me (like they did when we lived in Kentucky), but the meat counter will cut the meat into manageable pieces.
The mushrooms and onions complement the hearty beef flavor in this sandwich. The red wine vinegar is the secret ingredient that makes the beef tender and adds a special depth of flavor. In my book, it's just the right combination for the perfect beef sandwich.
2 medium cooking onions, chopped
3 cloves garlic, chopped
2 bay leaves
1 stalk celery, cut in half
6-8 oz. fresh mushrooms, chopped
+/- 2 lb. sirloin
1/4 C red wine vinegar*
1 tsp. beef base, or 1 beef bouillon cube
1 C boiling water
salt and pepper to taste (I like a lot of pepper)
Dissolve beef base in the boiling water. Put all ingredients into your crockpot in the order given. Cook on low for 8 hours, or on high for 4-6 hours. Remove celery stalks and bay leaves. Use tongs to break apart meat into small pieces while incorporating all ingredients. Taste to see if extra salt or pepper is needed. Drain off as much liquid as possible before serving.
Serve on whole wheat hamburger buns or rolls of your choice. You can even skip the bun if you prefer. I can eat this by the bowl full.
Mushroom beef sandwiches are great served with crispy carrot fries.
*Don't be tempted to skip the red wine vinegar. The vinegar tenderizes the meat and also gives an amazing depth of flavor.