Burgundy Beef Po' Boys with Dipping Sauce the Editors of Publications International, Ltd.
Makes 6 to 8 sandwiches
|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|
- 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.
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