for those cold sundays

no, this recipe is not from my julia child cook book. it's from my sister in law mel.

but it is THE BEST french dip recipe i have ever had

bon appetite!

1 beef chuck roast (3 pounds), trimmed
1/2 cup soy sauce
1 tsp dried thyme
1 bay leaf
2 cups water
1 tsp dried rosemary, crushed
1 tsp garlic powder
3-4 whole peppercorns

Place roast in a 5 qt slow-cooker. Add the 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 forks and keep warm. Strain broth; skim off fat. Remove peppercorns and bay leaf. Pour broth into small cups for dipping. Serve beef on rolls. Eight servings.

OH, and just in case you open up the peppercorns over the crock pot and hundreds of them fall in and you only have enough time to fish out a few before it's time to go to church, it will still turn out well. And if you are on a low carb diet, the meat is great on just a salad.

1 comment:

Deborah said...

yum! thanks for posting this

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