Recipe by Kittencal@recipezazz
Use only low sodium soy sauce and beef broth for this, my family likes spicy so I add in some crushed chili flakes also, I have left the onion powder or onion flakes as optional if you are an onion-lover then you might want to include it --- any leftover beef gravy may be frozen to use later for gravies or soup bases
Top Review by Chef Niki T.
This was amazing! The smell in the house all day was mouth-watering. I followed the recipe exactly. When the meat was done I toasted hoagie rolls, melted mozzerella cheese and added sauteed onions & mushrooms & mild horseradish sauce. We had alot of leftovers and will be making other dishes as well. This was the best french dip we have ever had...Thankyou!
- 1814.36 g rump roast (about 4 pounds)
- 118.29 ml low sodium soy sauce
- 2 (595.33 g) can low sodium beef broth
- 2.46 ml fresh ground black pepper
- 4.92 ml dried thyme
- 4.92 ml onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
- 14.79-29.58 ml fresh minced garlic (or use 1 teaspoon garlic powder)
- 1 large bay leaf
- water (as much as needed to cover)
- 10 Italian rolls, sliced (or use French rolls)
Directions See How It's Made
- Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
- Place the beef roast in the crock pot.
- In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
- Place the bay leaf into the crock pot.
- Add in enough water to almost cover the roast then mix to combine.
- Cover and cook on HIGH setting for 2 hours.
- Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
- After cooking skim off the fat that has accumulated on the top.
- Remove the gravy and reserve.
- Discard the bay leaf.
- Shred the meat with a fork or slice thinly.
- Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.