Ingredients:
- 4 pound rump roast
- salt
- freshly ground black pepper
- olive oil
- 2 yellow onions, cut into rings
- 10 cloves garlic, minced
- 8 tablespoons Worcestershire sauce
- 1/2 cup red wine
- 4 tablespoons tomato paste
- 3 cups beef broth
- 4 sprigs of fresh thyme
- 4 bay leaves
- Sourdough bread
- Mayo
- Provolone Cheese
Directions:
- Heat your olive oil in a pan and season your chuck roast on all sides. Seer your roast and place in your crock pot.
- Sauté the onions and garlic until fragrant and place into crock pot.
- In a small dish, combine Worcestershire sauce, red wine, tomato paste, and beef broth and pour over your roast.
- Add the thyme and bay leaves to the crock pot.
- Cook your roast on low for 10-12 hours.
- One hour before serving slice the beef thin and place back into the crock pot. Cook on low for an additional hour.
- When the beef is done, layer your beef, mayo and provolone cheese between two pieces of sourdough bread and grill.
- Serve your panini with a side of au jus for dipping.
- Enjoy!