Traci Taylor

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


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


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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