French Dip
Recipe from Southern Living 1997
Yield: 12 servings
Ingredients:
- 1 (3 1/2 to 4 pound) boneless chuck roast, trimmed
- 1/2 cup soy sauce
- 1 beef bouillon cub
- 1 bay leaf
- 3 to 4 peppercorns
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Slices of Swiss cheese
- 12 French rolls, split
Directions:
- Place roast in crock pot
- Combine soy sauce and next 6 ingredients and pour over roast
- Add water to crock pot until roast is almost covered
- Cook, covered, on low 7 hours or until very tender
- Remove roast and shred with fork and place on rolls with a slice of Swiss cheese
- Pour broth into individual serving bowls and serve with sandwich for dipping