Pot Roast Panini

For the pot roast:

In a medium sized mixing bowl, mix all of the rub ingredients together. Then rub it liberally (you don’t need to use all of it) on all sides of the uncooked roast. Set the remaining pot roast rub to the side.

In a medium skillet on medium heat, add olive oil. Once the oil is hot add the pot roast and brown it on all sides (it doesn’t have to be all the way cooked, just nicely browned and seared on all sides). Remove it from the skillet and set aside.

Into the bowl with the remaining rub mixture, add 2 cups of beef stock and two tablespoons of tomato paste and set aside.

Place pot roast in the crockpot and pour remaining rub mixture over the top. Cook in the crockpot on high for approximately 3-4 hours or until tender. Or you can cook it on low for about 6-8 hours. With about an hour and a half left on the roast, you can start the onions. When you can easily shred the beef with two forks, you’ll know it’s done. Shred the beef when slightly cooled.

For the balsamic onions:

Heat oil in a large skillet over medium heat. Once hot, add the onions, salt and pepper. Cook for about 20 minutes stirring occasionally. Add the sugar and reduce heat to low and continue to cook for about 10 minutes. Add the balsamic vinegar and simmer on low for about one hour longer, stirring frequently until onions dry out slightly.

For the sandwich assembly:

Lay out four slices of bread on a work space. Place one layer of sharp cheddar cheese on these slices of bread. Place a hefty handful of balsamic onions on top of cheese. Top onions with a handful of the shredded pot roast. Top with another slice of bread. Butter the top and bottom of each sandwich.

Heat your grill pan or panini maker on medium heat. Toast sandwich on both sides until golden brown and the cheese is melted.