This recipe for French Dip, by Kim Garcia, is from Massengale Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Beef Chuck Roast (3lbs) trimmed 2 c water 1/2 c Soy Sauce 1 t dried Rosemary 1 t dried Thyme 1 t Garlic Powder 1 Bay Leaf 3-4 Peppercorns 8 French Rolls - split
Place roast in crockpot. Add water, soy and seasonings. Cover and cook on high 5-6 hrs., until beef is tender. Remove meat from broth, shred with forks and keep warm. Strain broth and skim fat. Pour in small cups for dipping. Serve meat on rolls.
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