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Burgundy Beef Po Boys with Dipping Sauce


Yield

Makes 6 to 8 sandwiches

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

  1. 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.
  2. 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.
  3. Spoon beef into rolls and serve liquid as dipping sauce.

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