Beef Burgundy Lean boneless beef roast (trim fat off) 12 garlic cloves 8 oz hot water with 3 beef bouillon cubes ( (dissolved) 12.7 oz Red Burgundy Cooking Wine 1 pkg onion soup mix Garlic powder Black pepper 2-3 red or green bell peppers (I use both) seeded and cut into long strips Trim roast, make a deep slit into the meat and insert a garlic clove in each slit. Place into the crockpot and turn it on high. Sprinkle the pkg of onion soup mix on top of the roast along with garlic powder and black pepper. Add the hot water with the boullion dissolved in the bottom of the crockpot. Add the entire bottle of beef burgundy wine into the crockpot. Cook on high 4-5 hrs. Add the peppers on top of the roast. Turn down to low and cook until roast falls apart. Might be 2 hrs....dependant on size of roast. May need to cook longer on high if its a big roast. I remove excess liquid. Shred the meat. Reserve excess liquid for dipping your sandwich if you choose. Serve on awesome buns with a slice of provolone or pepper jack cheese and serve. #beefburgundy
Posted on: Wed, 19 Nov 2014 02:15:16 +0000