These are the BEST homemade french dips I have ever tasted! I find I am disappointed when I order them at restaurants. They are tender and have a wonderful flavor. I must give credit to Kansas Girl from the old message boards at Food Network for this recipe. Thanks Kansas Girl wherever you are! (Just so you know, I am guessing on the serving size.)
- Place, the trimmed of fat, roast in the crock pot.
- In a separate bowl, COMBINE: Soy sauce, bouillon cube or the Better Than Broth, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
- Pour this broth you just mixed up over the roast.
- Add water to the crock pot until it is almost covered.
- Cook covered on low heat for at least 7 to 8 hours or until the roast is very tender.
- Remove the roast, reserving the broth.
- Remove the bay leaf from the broth and toss.
- You can either shred the roast or just slice it thinly. If slicing, slice against the grain for tenderness.
- Layer the roast in the rolls, as much roast or as little as you want. Sometimes I tear some of the center of the roll out so it's not too thick.
- Serve the reserved broth for dipping your sandwich inches.
- Just a note: You might have to tweak some of these seasonings to your taste. We didn't like the rosemary at first, so I went lighter on it, now we love it. This recipe is super easy and delish!