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FRENCH DIP ROAST / CREDIT LINDACHICKEN
French Dip Roast / Credit Lindachicken
This makes a lot of broth, when I double the meat I do NOT double the broth :)
You can add some onion slices to this if you like, depending on who I'm fixing it for..
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PrintINGREDIENTS
- Servings: 420
- Preparation Time: 10
- 3 1/2 to 4 pounds boneless roast (I always use a lean cheap cut)
- 1/2 cup soy sauce (I used the lite soy sauce, lower sodium).
- 1 beef bouillon cube
- 1 bay leaf
- 3 to 4 peppercorns
- 1/2 teaspoon dried rosemary, crushed (you may want to use less if you don't like rosemary)
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic (or garlic powder) this is Optional!!
- 12 French rolls, split
DIRECTIONS
Place roast in a 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.
I like to shred the roast with two forks and serve on sandwich rolls with the broth on the side for dipping.
RECIPE BACKSTORY
This makes a lot of broth, when I double the meat I do NOT double the broth :)
You can add some onion slices to this if you like, depending on who I'm fixing it for I will. It really doesn't seem to change the flavor to us that much.
RECIPE REVIEWS
I made this for the first time yesterday. It was great to just put it in the Crock Pot and forget about it. This was so tender and moist. DH really liked the sandwiches. I added 2 cups of water to the Crock Pot after 6 hours. This made a lot of au jus and it was so tasty. This gets five stars in my cookbook. *****
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