French Dip Sandwiches – Debbie McEwen

By Admin · June 23, 2010 · Leave a comment

1 beef chuck roast (3 pounds) trimmed

3 cups water

¾ cups soy sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

8 French rolls, split

Place roast in crockpot.  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 fork and keep warm (I keep a little au jus in with the beef to keep it moist)

Pour broth into small cups for dipping.  Serve beef on rolls.