2 cups chopped onions
1 (3 lb.) boneless beef chuck shoulder or bottom round roast
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

Place onions in the bottom of 4 1/2 quart slow cooker. Trim excess fat from beef and discard. Cut beef if necessary to fit in the Crock-Pot. Top with remaining ingredients, except rolls. Cover, cook on HIGH for 8 to 10 hours or until beef is very tender.

Remove beef, cool slightly and remove any excess fat. Shred with 2 forks.

Let cooking liquid stand 5 minutes. Skim off any fat and discard. Spoon beef into rolls. Serve with cooking liquid as dipping sauce.

Makes 6 to 8 sandwiches.

Submitted by: Judy Brannock