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| FRENCH DIP SANDWICHES | |
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1 (3-4 lb.) lean roast 1/2 c. soy sauce 1 beef bouillon cube 1 bay leaf 3-4 whole peppercorns 1 tsp. rosemary 1 tsp. thyme 1 tsp. garlic powder 1 loaf French bread or hard rolls Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices, pour over roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Shred meat with a fork. Serve on hard rolls or French bread. Dip sandwiches in broth as you eat them. Yields: 12 sandwiches. | |
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recipe reviews #129297
Bonnie Meersman (Illinois) says:
Great recipe. Added some of my own touch. 3 cups water, 1 envelope brown gravy, 2 envelopes au jus, 2 green peppers sliced. My family loves it!
#164118
Phyllis (Virginia) says:
With this recipe - last 2 hours of roast cooking, I add sliced green pepper & onion rings into pot. I also use 1 slice Swiss Cheese per sandwich. Put shredded meat on roll - add the 1 slice of Swiss cheese (will melt from heat of meat), then add cooked green pepper & onion ring on top of cheese - put bun top on... dip into broth per bite. Fit for a king.
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