Monday, September 03, 2007

French Dip Sandwiches in the Crock Pot

2 c. water
1/2 c. soy sauce
4 whole peppercorns
1 t. dried rosemary
1 t. dried thyme
1 bay leaf
1 t. garlic powder
3 lb. boneless beef chuck roast, trimmed
8 French or Sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in cooker and cover.
Cook on high 5-6 hours or until beef is tender. Remove from broth and shred with a fork or slice thinly. Pour broth in small bowls for dipping. Serve on rolls. If desired, top with swiss cheese, sauteed onions, and peppers.

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