Recipe - French Dip

1 Beef chuck roast (3 pounds),
trimmed
2 cup Water
One half cup Soy sauce
1 teaspoon Dried rosemary
1 teaspoon Dried thyme
1 teaspoon Garlic powder
1 Bay leaf
3 Whole peppercorns (up to 4)
8 French rolls, split

I have tried these two recipes from the "Taste of Home Magazine", issue
April/ May 96. These were very, very good. I hope you will like them as
much as my family does. :)

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover
and cook on high 56 hours or until beef is tender. Remove meat from broth;
shred with forks and keep warm. Strain broth; skim off fat. Pour broth into
small cups for dipping. Serve beef on rolls. Yields: 8 servings.

I butter and toast my rolls. :)

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Dave&Kim"
davekim@cdsnet.net on Mar 6, 1997.