Tuesday, October 12, 2010
French Dip Sandwich
This sandwich is a great dinner idea on a cold day. The broth is flavorful and I loved the soy sauce in it. I like to toast the bread in the oven for a few minutes before adding the roast beef. This is also a great recipe if you have left over roast (like we did). Cut the roast in thin pieces make the broth and let the roast beef and broth simmer on low for 20 mins. Comes out really tender! My awesome husband made this dish for me on a cold day last week by candlelight :)
* 1 (4 pound) boneless beef roast
* 1/2 cup soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 3 whole black peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 20 slices French bread
1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.