and for another "shake it up" and try something new...

This photo belongs to Iowa Girl Eats

Doesn't this look scrumptious?   I am going to prep this on Sunday so when we come home from "back to work Monday" we will have a tasty treat to dive into.  I think the "feist day resistance" will be the shallot onion rings and blue cheese that will top this delectable sandwich dipped in a balsamic glaze.

Crock Pot Balsamic Beef Sandwiches with Blue Cheese, Crispy Shallots and Easy Au Jus via Iowa Girl E
Serves 4-5
Adapted from Add a Pinch
Ingredients:
2-3lb chuck roast, trimmed of visible fat and cut into large hunks
14oz can beef broth, divided
1-1/4 cups balsamic vinegar, divided
1 sweet onion, chopped
2 Tablespoons soy sauce
2 Tablespoons honey
1-1/2 teaspoons dried rosemary
lots of salt and pepper
1/4 cup extra virgin olive oil
2 large shallots, cut into rings then separated
2oz blue cheese, crumbled
gluten-free sandwich or hoagie buns
cheese cloth
Directions: 

1. Add chuck roast hunks, 1 cup beef broth, 1/4 cup balsamic vinegar, sweet onion, soy sauce, honey, dried rosemary, salt, and pepper into a 5-6 quart crock pot. Place a lid on top then cook on low for 7-8 hours or until meat shreds easily. Shred meat then return to crock pot and cook on low for 1 more hour.
2. Meanwhile bring remaining 1 cup balsamic vinegar to a boil in a small saucepan then turn heat down to medium and simmer until vinegar is thickened and slightly sweet tasting, about 20 minutes. You’ll know it’s done when you scrape a spatula across the bottom and the vinegar stays parted for a second or two. Pour reduced balsamic vinegar into a serving dish. (Can do this ahead of time – microwave reduced balsamic vinegar for 15-20 seconds to get it to pouring consistency.)
3. Strain the cooking liquid from the crock pot through a fine mesh sieve lined with cheese cloth into the same saucepan, leaving a little bit of liquid in the crock pot to keep the meat juicy. Put the meat back into the crock pot and place a lid on top to keep warm. Add remaining beef broth to the saucepan then bring mixture to a boil and then turn heat down to medium and simmer until reduced and vinegar taste has mellowed, 20 minutes. Pour the au jus into a serving dish.
4. Heat oil in a medium-sized skillet over medium-high heat. Add half the shallots then saute, stirring occasionally, until golden brown, 2 minutes. Transfer to a paper-towel lined plate to drain then sprinkle lightly with salt and repeat with remaining shallots.
5. Pile meat onto buns then top with crispy shallots, blue cheese, and reduced balsamic vinegar. Serve with au jus on the side.