Thursday, July 28, 2011

French Dip

*I used to make French Dip often, but it's been a while.  My husband requested them for dinner one night (I love getting requests).  This recipe came from my friend Amy, and as I trust her cooking, I wasn't disappointed!  We also liked it with a little bit of Swiss cheese.  I will say it was a bit on the salty side, next time I'll try garlic powder instead of salt and less beef bullion

4 lb chuck roast
1/2 cup lite sodium soy sauce
1 bay leaf
3-4 peppercorns
1 tsp thyme (I used 1 sprig fresh thyme)
1 tsp rosemary (again, 1 fresh sprig)
1 tsp garlic salt or garlic powder
beef broth - enough to almost cover the roast (I used 2 t beef bullion granules and 2 c water)

Put all ingredients in the crock pot and cook on low for 8 hours or until done. When done, shred meat and place on rolls. Use juice for dipping.

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