French dip sandwiches
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2- 4 lb. boneless chuck roast, trimmed | |
| ½ | cup | Soy sauce |
| 1 | Beef bouillon cube | |
| 1 | Bay leaf | |
| 3 | To 4 peppercorns | |
| 1 | teaspoon | Dried rosemary, crushed |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Garlic powder |
| 12 | French sandwich rolls, split | |
Directions
Place trimmed roast in a 5 qt. slow cookier. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on Low 7 hours or until 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. Typed in MMFormat by Cindy Hartlin Source: Southern Living Oct 97.
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