Tuesday, November 10, 2009

French Dip

This is so delicious and hubby approved!  I put this in the crockpot Sunday before we left for the game so it was nice a ready when we got home.  My friend Julie gave me the recipe and suggested eating it like a sandwich (dip sandwich in juices) and eat the leftovers over rice the next day.  I did both and it was so good!!!!  I even had enough leftovers to put some in the freezer.  I'm all about freezing things these days!!!  Definitly a keeper for game days......Easy, Easy, Easy!

3 lb. chuck roast
2 cups water (I did 1 1/4 beef broth 3/4 water.  I was afraid of the sodium level with the broth.  May
     try all broth next time.)
1/2 cup soy sauce
1 to 2 tsp. garlic powder
1 bay leaf
ground pepper
1 to 2 tsp. rosemary
1 to 2 tsp. thyme

Put roast in your crockpot. (I browned mine beforehand to try to hold the juices in but that is optional)  Mix all remaining ingredients and pour over roast.

Cook on high 5-6 hours. (It is ready when it is easy to break apart (shred) with a serving fork.)

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