Here we go again with another Mealtime Monday. Now that it is getting cold again, I love to pull out my crockpot for soups, stews and roasts. One of our go-to crock pot meals is making a French Dip roast. The meat simmers all day so it falls apart and is so juicy, making amazing French Dip Sandwiches with plenty left over for tacos, enchiladas or any other meal you can think of that uses shredded beef.
- 4-5 lb beef roast
- 1/2 cup low sodium soy sauce
- 5-6 peppercorns
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1 beef bouillon cube
- 1 bay leaf
- Swiss cheese (sliced)
- French rolls
Trim excess fat from the roast and place into the crockpot. In a measuring cup, stir together soy sauce, peppercorns, garlic powder, rosemary, thyme, beef bouillon & bay leaf.
Pour this mixture directly over your roast. Fill the crockpot with water until the roast is nearly covered.
Cook on low for 10-12 hours.
Preheat oven to 425 degrees. Remove meat from the crockpot and shred. Pile shredded meat onto your french roll. Top with swiss cheese.
Bake for about 5 minutes, or until cheese is melted.
Serve with a dish of the au jus (the liquid from your crockpot) to dip your slow cooker french dip in. Enjoy!