French Dip
Becky ANTONELLIS
ingredients
- 1 beef chuck roast (3 pounds), trimmed
- 2 cups water
- 1/2 cup soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 3-4 whole peppercorns
- 8 French rolls, split
directions
Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with a fork and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls
notes
I usually use an arm roast.
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