Nothing says comfort food like a big juicy sandwich with chunks of shredded beef and dripping with goodness. YUM! Another one from the Gooseberry Patch Cookbooks.
CROCKPOT FRENCH DIP
3-lb beef rump roast
2 c. water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
3 to 4 whole peppercorns
1 bay leaf
6 to 8 hoagie rolls, split
Place roast in a slow cooker. Mix remaining ingredients except rolls; pour over roast.
Cover and cook on high setting for 5 to 6 hours, or until beef is tender.
Remove meat from broth; shred with a fork and keep warm.
Strain broth and skim off fat; discard bay leaf. Spoon shredded meat onto rolls and serve with broth for dipping.
Serves 6 to 8.
This is my favorite crock pot recipe. It's so easy, and a great way to make an inexpensive cut melt in your mouth tender. Even my picky daughter loves this!
ReplyDeleteGreat picture. I always loved ordering a French Dip when we went out to eat back in Canada. I may give this a try here. Thanks for posting!
ReplyDeleteLooks so yummy! Think I'll have to try it!
ReplyDeleteBTW how do you do your headers. So, so pretty. I just love them!
Just had this tonight for dinner....we have another winner!! Hubby loved it so much he had two!!
ReplyDeleteThanks again!
In Christ,
tulipkids
I am making this tonight, and it smells so good already! I started it really really early. =)
ReplyDeleteIt's not really 7:54...LOL it's 10:54, I've got to figure out how to fix my settings...haha
ReplyDeleteyum yum yum!! House smelled great, food tasted great, the beef was a bit not so easy to shred, but it was wonderful when all was said and done. I have placed this one in my binder and we will def. be using it on busy days! =)
ReplyDelete