Image Copyright 2009, Gooseberry Patch
'Serve the savory broth from the slow cooker in small cups for dipping.' - Debbie DeValk (Springfield, TN)
Ingredients:
• 3-lb. beef chuck roast, trimmed
• 2 c. water
• 1/2 c. soy sauce
• 1 t. dried rosemary
• 1 t. dried thyme
• 1 t. garlic powder
• 1 bay leaf
• 3 to 4 whole peppercorns
• 8 French rolls, split
Preparation:
Place roast in a slow cooker; add remaining ingredients except rolls. Cover and cook on high for 5 to 6 hours. Remove roast from broth; shred with 2 forks and keep warm. Discard bay leaf; serve beef on rolls. Makes 6 to 8 sandwiches.
This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"
No comments:
Post a Comment