TLC Cooking "Burgundy Beef Po' Boys with Dipping Sauce"

Burgundy Beef Po Boys with Dipping Sauce

YIELD Makes 6 to 8 sandwiches
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INGREDIENTS

1	boneless beef chuck shoulder or bottom round roast (3 pounds)
2	cups chopped onions
1/4	cup red wine
3	tablespoons balsamic vinegar
1	tablespoon beef bouillon granules
1	tablespoon Worcestershire sauce
3/4	teaspoon dried thyme leaves
1/2	teaspoon garlic powder
Italian rolls, warmed and split

PREPARATION:

Slow Cooker Directions

Cut beef into 3 or 4 pieces; trim fat. Place onions on bottom of 4- to 5-quart slow cooker. Top with beef and remaining ingredients except rolls. Cover; cook on HIGH 8 to 10 hours or until beef is very tender.
Remove beef from cooking liquid; cool slightly. Trim and discard fat from beef. Using two forks, shred meat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
Spoon beef into rolls and serve liquid as dipping sauce.

This recipe appears in: Sandwiches

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