For a sandwich with more pizazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house too. —Margaret McNeil, Germantown, Tennessee
Ingredients
- 1 beef chuck roast (3 pounds), trimmed
- 2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 3 to 4 whole peppercorns
- 8 French rolls, split
Directions
- Place roast in a 5-qt. slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.
- Remove meat from broth; shred with 2 forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
