Sunday, January 6, 2008

Piquant French Dip

(from Fix It and Forget It)

3lb chuck roast
2 c water
1/2 c soy sauce
1 t dried rosemary
1 t dried thyme
1 t garlic powder
1 bay leaf
3-4 whole peppercorns
French rolls

Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours or until beef is tender. Remove beef from broth and shred with fork (I cover it foil on a plate). Strain broth and skim the fat. Pour broth into small cups for dipping. Serve beef on rolls. The leftover broth is also good to freeze for a soup base later.

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