French Dip 1 beef chuck roast (3 pounds), trimmed 2 cups water 1/2 cup soy sauce 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme 1 teaspoon garlic powder 1 bay leaf 3 to 4 whole peppercorns 8 French rolls, split
Directions Place roast in a 5-qt. slow cooker. Add the 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 forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings. Dorie -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
