CROCKPOT FRENCH DIP ROAST BEEF
1 (3-4 pound) boneless chuck roast, trimmed 1/2 cup soy sauce 1 beef bouillon cube 1 bay leaf 3 or 4 peppercorns 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme 1 teaspoon garlic powder water CRUSTY sandwich rolls, split and toasted Place roast in slow cooker. Combine soy sauce and next six ingredients; pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered on low at least 7 hours or all day. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls and serve with reserved broth for dipping. Yield: approximately 8 servings. NOTES : These sandwiches are good with melted Swiss cheese and caramelized onion. I served them on crusty rolls with the melted Swiss for the kids and sauted onion and green bell pepper on mine and hubbys, alone with baked potato and fruit salad. It was wonderful!! "How lucky I am to have something that makes saying goodbye so hard." - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
