User Manual

SERVINGS
6
-
8
SLOW
COOKER
S
17
◊ 2 cups
chopped onions
◊ 1 boneless beef chuck
shoulder or bottom
round roast
(about 3 pounds),
trimmed*
◊ ¼ cup
Holland House
®
Red Cooking Wine
◊ 3 tablespoons
balsamic vinegar
◊ 1 tablespoon
beef bouillon granules
◊ 1 tablespoon
Worcestershire sauce
◊ ¾ teaspoon
dried thyme
◊ ½ teaspoon
garlic powder
◊ Italian rolls,
warmed and split
*Unless you have a 5-, 6- or
7-quart CROCK-POT
®
slow
cooker, cut any roast larger than
2-½ pounds in half so it cooks
completely.
1. Place onions in bottom of CROCK-POT
®
slow cooker.
Top with beef, wine, vinegar, bouillon granules,
Worcestershire sauce, thyme and garlic powder.
Cover; cook on HIGH 8 to 10 hours.
2. Remove beef to large cutting board; shred with two forks.
Turn off heat. Let cooking liquid stand 5 minutes.
Skim off any fat and discard. Spoon beef onto rolls.
Serve with cooking liquid as dipping sauce.
Burgundy Beef Po’ Boys
WITH DIPPING SAUCE
ingredients instructions
PREP: 10 mins
COOK: 8-10 hr LOW