French Dip Roast / Credit Lindachicken
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
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.
Pairs Well With
Oh baby! We LOVED this :)
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.
This gets five stars in my cookbook. *****