Po' Boys
Information: | |||
| Prep Time: | Submitted by: | Nanette Smith | |
| Cook time: | Credited to: | Rival Cook Book | |
| Servings: | 6 | ||
Description: | |||
Ingredients:
1 3 pound | Boneless beef Chuck Shoulder or Bottom Round Roast | ||
1 Cups | Chopped Onions (1 to 2 cups depending on personal preference) | ||
1⁄4 Cup | Dry Red Wine | ||
3 TBSP | Balsamic Vinegar | ||
1 TBSP | Beef Bouillon Granules | ||
1 TBSP | Worcestershire Sauce | ||
3⁄4 tsp | Dried Thyme | ||
1⁄2 tsp | Garlic Powder | ||
| Italian Rolls, warmed and split |