French Dip Sandwich

10 1/2 oz. can beef broth

1 cup water

2 cloves garlic

1 small onion

1 tsp. sugar

1 cup red wine

Beef roast, blade, shoulder or rump

Cover meat with 1/2 broth and remaining ingredients. Roast at 300° until tender or on low in crockpot. Slice meat thin and add remaining broth. Reheat. Serve on french bread or buns and use broth as a dipping sauce.

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