Prep 0 mins
Cook 5 hrs
A family favorite! I like it because its quick and easy
- 1360.77 g beef chuck roast
- 473.18 ml water
- 118.29 ml soy sauce
- 4.92 ml rosemary
- 4.92 ml thyme
- 4.92 ml garlic powder
- 1 bay leaf
- 3-4 peppercorns
- 8 French rolls
- Place roast in slow cooker.
- Add water, soy sauce,rosemary, thyme, garlic powder, bay leaf, peppercorns.
- Cover and cook for 5-6 hours on high or until beef is tender.
- Remove meat from broth, shred with forks and keep warm.
- Strain broth. Pour broth into cups for dipping. Serve beef on rolls.
Absolutely fabulous! I made exactly as directed, except my roast was 3.4 lbs. The au jus was perfect and the meat flavorful and tender (really easy to shred, too!). Add all that to how SUPER easy this was and you have a 5 star recipe for sure. Thanks!
Set extra plates for family that stopped by - there's no doubt that this is a going on the family favorite list at our house ... and at theirs! I hesitated a little when adding the soy sauce but it was perfect for our tastes, as was the lovely rosemary along with the spice combination. Other then thickening the sauce a little with cornstarch made as posted. Strained the sauce into small white bowls which was super delicious spooned over the roast - there were no leftovers. Not only going into my family favorites - it's going into my 'weekend cookbook' - it's a company quality meal that will be perfect for weekend guests. Thank you Calee for a recipe that made for plenty of compliments and recipe requests. And had me wishing I could have posted a photo!
This was wonderful. The broth was really great for dipping. Will keep on file for future use, I am sure it will become a regular at my house. Thanks for the great recipe.