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from Kristi's cookbook

Slower Cooker French Dip




  • 1 (4 lb.) boneless beef roast
  • 1/2 c. soy sauce
  • 1 beef bouillon cube
  • 1 bay leaf
  • 3 whole black peppercorns
  • 1 t. rosemary crushed
  • 1 t. thyme
  • 1 t. garlic powder
  • 20 slices French bread
  • Provolone cheese slices
  • Preparation:
    1. 1.Remove and discard all visible fat from roast. Place trimmed roast in a large slow cooker.
    2. 2.In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme and garlic powder. Pour mixture over roast and add enough water to almost cover the roast. Cover and cook on low heat for 10-12 hours or until meat is very tender.
    3. 3.Remove meat from broth, reserving juices. Shred meat with 2 forks and distribute onto sandwiches.
    4. 4.If desired, top beef with cheese and toast in the oven at 350F for 5 minutes until cheese has melted and bread has toasted. Use reserved broth for dipping.

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    modified: 2011.08.15 | created: 2011.08.15

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