Classic Burgundy Beef Po' Boys with Rich Dipping Sauce

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

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.

This recipe appears in: Sandwiches