My poor oven is on the fritz right now, but the family still wants to eat. So it’s been lots of crock pot meals recently. So I’ve been scouring my sources for new, healthy, and good tasting crock pot recipes. This one was a huge winner on all counts AND it made two meals which was a wonderful added bonus.
We don’t like rosemary much around here, though, so I just left that spice out. and it still tasted great.
French Dip for the Crock Post
3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 -4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
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. Shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.