4Tablespoons favorite grilling marinade. (we used Simm's Sauce)
3 Tablespoons Worcteshire
4 Tablespoons balsamic vinegar
1 long rosemary branch
2 bay leaves
Black pepper
1 large onion minced
4 garlic cloves minced
Instructions
Cook roast with other ingredients in crockpot on high until done - approx 3 hours. Remove meat and shred. Remove rest of fat. Puree juice with onion and garlic – not bay leaf and rosemary. Return meat to crockpot with enough juice to cover. Cook on low 1.5 hours. Reserve remaining juice for dipping sandwiches. Serve on a toasted French roll or for a lighter version on a spinach salad.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2018/02/french-dip-sandwiches-affordable-bordeaux.html/