Traci Taylor

Country Morning Show Host on 98.1 The Hawk.
Certified coffee guru.
Devoted bacon enthusiast.

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Burgandy Beef Po' Boys with Dipping Sauce

Posted by djtracitaylor on October 4, 2012 at 7:20 PM

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!


Special thanks to Stauffers of Kissel Hill Supermarket for supplying the groceries!


Burgandy Beef Po’ Boys with Dipping Sauce


Ingredients:

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

 

Directions: 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.

Happy eating! 

 


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