Kittencal's Crock Pot French Dip Roast
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
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INGREDIENTS
Nutrition- 1
- 1⁄2
- 2(10 1/2 ounce) cans low sodium beef broth
- 1⁄2teaspoon fresh ground black pepper
- 1teaspoon dried thyme
- 1
- 1 -2
- 1large bay leaf
-
- 10Italian rolls, sliced (or use French rolls)
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DIRECTIONS
- 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.
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