Crock Pot Burgundy Beef (3-Step Recipe)

This recipe is from the "Crock-Pot Original Recipe Collection" book.  I made it last week, it is easy and delicious for those who eat beef.

-2 c . chopped onions

-3 lbs boneless chuck shoulder or bottom round roast (fat removed and cut in small chunks)

-1/4 dry red wine

-3 Tbsp balsamic vinegar

-1 Tbsp beef boullion (I used 1 cube)

-1-2 Tbsp Worchestershire sauce

-s & p and garlic powder

-Italian rolls

1) Place onions in bottom of Crockpot.  Season meat with s & p and garlic powder and add to Crock pot. Top with remaining ingredients.  Cook on high for 8-10 hours or until beef is tender.

2) When cooked, remove beef and shred with 2 forks.

3) Return to pot and mix with the ccoking liquid.  Spoon beef into rolls and top with cooking liquid or serve liquid on the side as dipping sauce.

I had lots left over for the next day which is a bonus!  We all loved it.  ENJOY.   Let me know what you think.