Description
Class french dip sandwiches, made in the slow cooker!
Ingredients
Scale
- 1 (3 1/2 – 4 lb) boneless chuck roast, trimmed
- 1/2 cup soy sauce
- 1 beef bouillon cube (or substitute beef broth instead of water–I used a combo of broth and water)
- 1 bay leaf
- 3–4 peppercorns
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme
- 1 tsp garlic powder
- French rolls, split
- cheese, if desired (we used swiss)
Instructions
- Place trimmed roast in slow cooker. In a separate bowl, mix soy sauce and next five ingredients. Pour over roast. Add water to slow cooker until roast is nearly covered.
- Cook, covered, on low for 7 hours or until very tender. Remove roast and shred with a fork.
- Place roast in rolls and top with cheese if desired. Serve with reserved broth for dipping.
Notes
from Southern Living Magazine
- Prep Time: 10 mins
- Cook Time: 7 hours