Crockpot Burgundy Beef Po’ Boys with Dipping Sauce [RECIPE]
I’m not much of a bread eater, but this recipe looked too good to pass up and I’m so glad I gave it a try because I think I might have a new favorite sandwich. And the best part is that this entire sandwich can be made in the crock-pot!
Burgundy Beef Po’ Boys with Dipping Sauce
1 boneless beef chuck or bottom round roast (3 pounds)
2 cups chopped onions
¼ cup dry red wine (I had leftover white cooking wine so used that instead)
3 tablespoons balsamic vinegar
1 tablespoon beef bouillon granules (I used a cube and just smashed it up)
1 table spoon Worcestershire sauce
¾ teaspoon dried thyme
½ teaspoon garlic powder
Italian rolls, warmed and split
Trim excess fat from beef and discard. Cut beef into 3 to 4 pieces. Place onions on bottom of crock-pot.
Top with beef and remaining ingredients except rolls. Cover and cook on low heat 8-10 hours or until beef is very tender.
Remove beef, cool slightly and remove any excess fat. Shred with two forks.Let cooking liquid stand 5 minutes. Skim off any fat and discard. Spoon beef onto rolls. Serve with cooking liquid as dipping sauce (or spoon it onto the bread before putting meat on roll like I did. Yum!) Serve with veggies, salad or fries. I vote fries.