- 1 beef chuck roast - 3 pounds, fat trimmed
- 2 cups water
- 1/2 cup soy sauce
- 1 tsp EACH dried rosemary, thyme and garlic powder
- 1 bay leaf
- 3-4 whole peppercorns
- 8 french rolls, split
Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours, or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skimming off fat. (I use a turkey baster and pull the broth from the bottom of the crockpot leaving the top fat layer.)Pour broth into small cups for dipping. Serve beef with rolls. 8 servings
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