Sunday, October 26, 2008

Crock Pot Roast Beef for French Dips

HAVEN’S Roast Beef
Pot roast is cooked then shredded to serve in sandwiches.
• 1 lean beef roast (3 to 4 lbs.), rump, lean chuck, etc.
• 1/2 c. soy sauce
• 1 beef bouillon cube or equivalent beef base
• 1 bay leaf
• 1/2 teaspoon coarsely ground black pepper or 6 peppercorns
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• Hogi rolls or French bread
Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook on LOW for 10 to 12 hours, or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hogi rolls or french bread slices with broth. We will frequently saute onions and mushrooms to serve with the roast for sandwiches. The kids also like it topped with pepper jack or provolone cheese.
Makes about 10 to 12 sandwiches.

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