Tuesday, January 17, 2006

Slow Cooked French Dip

1 beef chuck or rump roast (I use rump roast--shreds easier)
2 cups water
1/2 cup soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns

Serve in split french rolls

Mix all in crockpot. Cover and cook on high 5-6 hours or till beef is tender. Remove meat from broth; shred w/fork & keep warm. Strain broth and skim off fat. Use broth for dipping sandwiches.

Variations: Add diced and sauted onions 4 hours into cooking. Use beef broth instead of water and reduce Soy Sauce to 2 tsp.