January 28, 2012

French Dip Roast Beef for the Crock Pot

3 1/2 - 4 lb boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme (I omit this ingredient)
1 teaspoon garlic powder
12 French rolls, split

Place roast in 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. You can shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.


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