Sunday, January 11, 2009
Burgundy Beef Po' Boys
Burgundy Beef Po' Boys with Dipping Sauce
1 boneless beef chuck or bottom round roast (3 lbs.)
2 cups chopped onions
1/4 cup dry red wine
3 tbsp. balsamic vinegar
1 tbsp. beef bouillon granules
1 tbsp. Worcestershire sauce
3/4 tsp. dried thyme
1/2 tsp. garlic powder
Italian rolls, warmed and split
1. trim excess fat from beef. Place onions on bottom of crock-pot. Top with beef and remaining ingredients, except rolls.
Cover; cook on high 8-10 or until beef is very tender.
2. Remove beef from crock-pot; cool slightly. Trim excess fat and discard. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim of fat and discard. Spoon beef into rolls. Serve cooking liquid as dipping sauce.