My friend Amanda from Spinning Yarns and Other Things is guest posting today for Fix and Forget Friday. Thanks Amanda!
Beef Burgundy Subs with Au Jus
For this recipe you will need a 3lb Chuck or bottom round roast, onions, a dry burgundy or red wine, balsamic vinegar, beef bouillon (opt), Worcestershire sauce, thyme, and garlic powder.
Start by chopping about two cups of onions and line the bottom of the crock pot with them. You can cheat and use a food processor if you’d like. I hate chopping onions so I usually just do that. I like how the smaller onions seem to give more flavor.
Next just place the chunks of meat on top and start adding the other ingredients. You’ll need to use ¼ cup of the red wine (If you purchase Red cooking wine, it has salt added so do not use garlic salt or add additional salt. It will be too salty!), 3 tablespoons of balsamic vinegar, 1 tablespoon of beef bouillon powder, 1 tablespoon of Worchestershire sauce, ¾ teaspoon of dried thyme, and ½ teaspoon of garlic powder. You can also add salt and pepper if you like. I did not have dried thyme so I used about ½ teaspoon of ground thyme instead.
Plug up the Crockpot. This is VERY important. The last time I made this, I forgot this step and 8 hours later it still looked like this. Cook the meat on high for 6-8 hours. If you substitute a more tender meat, you’ll need to adjust the cooking time.
This time, though, it looked like this.
The juice from the crock pot is the Au Jus. Place a colander over a bowl and strain off the Au jus. Return the meat to the crock pot and shred and mix everything with two forks. You will then be ready to devour it. We served this for a pre-funeral family dinner and everyone loved them, even the kids. I used prepared whole wheat sub rolls, but it would go well with any bread of your choice. For toppings we offered sliced tomatoes, lettuce, shredded mozzarella cheese, and mayo. The Au jus can be served in small dipping bowls or ladled onto the bread. You can even serve it on left over Christmas plates to save time.
This was a kid’s plate who didn’t want a lot of meat, but feel free to use as much as you’d like.
Beef Burgundy Subs with Au Jus
- 3lb Chuck or bottom round roast
- 1/4 cup dry burgundy or red wine
- 3 tablespoons balsamic vinegar
- 1 tablespoon beef bouillon powder (opt)
- 1 tablespoon Worchestershire sauce
- 3/4 teaspoon thyme
- 1/2 teaspoon garlic powder
- Chop about two cups of onions and line the bottom of the greased crock pot with them.
- Next place the chunks of meat on top and start adding the other ingredients.
- Cook the meat on high for 6-8 hours.
- Place a colander over a bowl and strain off the Au jus.
- Return the meat to the crock pot and shred and mix everything with two forks.
- Serve on whole wheat sub buns with sliced tomatoes, lettuce, shredded mozzarella cheese, and mayo. The Au jus can be served in small dipping bowls or ladled onto the bread.
I was so excited when Stacy asked me to do a post for you guys. I love to cook, and I have been following her blog daily and making small changes towards a healthier way of eating for my own family as well. My name is Amanda and I have two wonderful little boys that I refer to as Batman and Thunder. These are the superhero names they have chosen for themselves. Batman is turning 5 in two weeks, and Thunder just turned 9. If you have a question about boys, I guarantee you I’ve been there and done that! There is nothing that could surprise me at this point, but I love every minute of it. I’m currently a mostly stay-at-home mom. I substitute teach a few days a month for a little extra income when I need it, and I’m working on a Master’s degree in education, so that one day when they both in school I may be able to find a full time job. I recently started blogging, but I find I don’t have enough time to do it full time. I post when I can or have a good idea that I want to share. Come visit me over at Spinning Yarns and Other Things.