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French Dip Sandwiches
Ingredients
- 1 x 3 1/2- 4 pound boneless chuck roast, trimmed
- 1/2 c. Soy sauce
- 1 x Beef bouillon cube
- 1 x Bay leaf
- 3 x To 4 peppercorns
- 1 tsp Dry rosemary, crushed
- 1 tsp Dry thyme
- 1 tsp Garlic pwdr
- 12 x French sandwich rolls, split
Directions
- Place trimmed roast in a 5 quart. slow cookier. Combine soy sauce and next 6 ingredients; pour over roast. Add in water to slow cooker till roast is almost covered.
- Cook, covered, on Low 7 hrs or possibly till very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.
- Yield: 12 servings.
- Hartlin
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