"Hunger is the best sauce in the world."--Cervantes

Crockery French Dip Recipe

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This recipe for Crockery French Dip, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Whalen
Added: Sunday, August 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. beef rump roast
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
3 to 4 whole peppercorns
1 bay leaf

Directions:
Directions:
Cover & cook in crockpot on high for 5-6 hours or until tender. Remove meat from broth, shred with fork & keep warm. Strain broth & skim off fat, discard bay leaf. Spoon shredded meat onto 6 to 8 hoagie rolls split ( I toast mine) & serve with broth for dipping.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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