This recipe is from Food.com and my added two cents of what I am planning to do to change the recipe. This recipe is calculated for four people. This recipe stood out to me because it is a slow cooker recipe. My slow cooker and I have became better friends lately. There is something about food that is slow roasted and all the flavors coming together perfectly. I want to make this recipe because I have not had an awesome french dip sandwich. I have went to different restaurants and even famous restaurants, known for their "Famous French Dip Roast Beef" and I was not impressed. Now I am going to make this and hopefully impress my husband first and impress myself.
1 1/4-1 1/3 lbs boneless chuck
roast
1/4 cup soy sauce
1/3 beef bouillon cube
1/3 bay leaf
1 -1 1/3 peppercorns
1/3 teaspoon dried rosemary, crushed
1/3 teaspoon dried thyme
1/3 teaspoon garlic powder
4 French rolls, split
1/4 cup soy sauce
1/3 beef bouillon cube
1/3 bay leaf
1 -1 1/3 peppercorns
1/3 teaspoon dried rosemary, crushed
1/3 teaspoon dried thyme
1/3 teaspoon garlic powder
4 French rolls, split
*I would add fresh garlic and onion to add more flavor and use beef stock instead of a bouillon cube.*
Directions:
1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered.
5. Cook, covered, on LOW for 7 hours or until very tender.
6. Remove roast, reserving broth.
7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered.
5. Cook, covered, on LOW for 7 hours or until very tender.
6. Remove roast, reserving broth.
7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
