Saturday, April 14, 2007

French Dip


This is the best crockpot recipe I've got! We have church from 3-6pm right now, so I'm all about the crockpot... We come home from church and want to eat the walls of our house—it smells so good!

French Dip
1 beef chuck roast
2 cups water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
Split hoagie or dinner rolls

Put all in crockpot (except rolls, of course). Cover and cook on high 5-6 hours or till beef is tender. About 30 minutes before it's done, add 1 large onion, sliced into rings and let soften. When done, remove meat from broth; shred with fork & keep warm. Strain broth and skim off fat--make sure you get the peppercorns out!
When serving, put shredded meat and onion on rolls and use the broth for dipping sandwiches.

4 comments:

Pettingill Family said...
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JKB&E said...

Yeah!!! I'm so glad :o)

Heather said...

This is cooking in the crockpot right now and smells so good! Is 1:30 to early to eat dinner? But sadly, it sure is making me miss your family!

Poulsen Family said...

YUMMY!! We tried it tonight and it smells and tastes so good...forgot the onions but didn't realize it until Jacob said the only thing that would make this better would be onions (duh!).