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.
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.
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.
