Crock Pot French Dip Panini

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:

1. Heat your olive oil in a pan and season your chuck roast on all sides. Seer your roast and place in your crock pot. 
2. Sauté the onions and garlic until fragrant and place into crock pot. 
3. In a small dish, combine Worcestershire sauce, red wine, tomato paste, and beef broth and pour over your roast.  
4. Add the thyme and bay leaves to the crock pot. 
5. Cook your roast on low for 10-12 hours.  
6. One hour before serving slice the beef thin and place back into the crock pot.  Cook on low for an additional hour.  
7. When the beef is done, layer your beef, mayo and provolone cheese between two pieces of sourdough bread and grill.  
8. Serve your panini with a side of au jus for dipping. 
9. Enjoy!