Wednesday, September 14, 2011

Herbed French Dip Sandwiches

Last night was Mia's first tap class, so I decided it was a good day to do a Crock Pot dinner. Since roasts were BOGO at Kroger, these delicious and easy to make French Dip sandwiches were a natural choice. Once again, I am putting a favorite recipe here since I still haven't gotten my act together and organized all my recipes!
  • 1 lean beef roast (3 to 4 pounds)
  • 1/2 cup soy sauce
  • 1 beef bouillon cube
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme 
  • 1 tsp. garlic powder
  • hard rolls or French bread
  1. Remove and discard all visible fat from roast. Place in a slow cooker.
  2. Combine soy sauce, bouillon, and spices, and pour over roast. Add water to almost cover roast. Cover and cook over low heat for 10-12 hours or until meat is very tender. (Note: Our actual cook time is 6 hours on low, so cooking times may vary!)
  3. Remove meat and discard bay leaf; reserve cooking juices. Shred meat with two forks. Serve cooking juices as a dipping sauce.
Makes 12 Servings (This is what the recipe tells me, however, it's so popular at our house we apparently eat more than we are supposed to!)

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