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French Dip

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  • Laura Brown
    French Dip Yield: 8 servings 3 pounds beef chuck roast, trimmed 2 cups water 1/2 cup soy sauce 1 tsp dried rosemary 1 tsp dried thyme 1 tsp garlic powder 1 bay
    Message 1 of 1 , Jun 15, 2010
      French Dip
      Yield: 8 servings

      3 pounds beef chuck roast, trimmed
      2 cups water
      1/2 cup soy sauce
      1 tsp dried rosemary
      1 tsp dried thyme
      1 tsp garlic powder
      1 bay leaf
      3 peppercorns, (3 to 4)
      8 french rolls, split

      Place roast in a slow cooker.  Add water, soy sauce, and seasonings.
      Cover and cook on high 5-6 hours or until beef is tender.  Remove
      meat from broth, shred with forks and keep warm.  Strain broth,
      skim off fat.  Pour broth into small cups for dipping.  Serve beef
      on buttered and toasted rolls. 

       
       
       
       
       
       
       
      Life is one of the only Journeys where you NEED to lose your baggage!!!!!!!!!!!!!!!!!!!!
       
      Laura Lea




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