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     Title: French Dip
Categories: Beef, Vegetables, Breads, Herbs
     Yield: 8 servings

     3 lb Beef chuck roast; trimmed
     2 c  Water
   1/2 c  Soy sauce
     1 ts Dried rosemary; crushed
     1 ts Dried thyme
     1 ts Garlic powder
     1    Bay leaf
     4    Whole peppercorns
     8    French rolls; split

 Place roast in a 5 qt slow cooker. Add water, soy sauce, and
 seasonings. Cover and cook on high for 5-6 hours or until beef is
 tender.

 Remove meat from broth; shred with 2 forks and keep warm. Strain
 broth; skim fat. Pour broth into small cups for dipping. Serve beef
 on rolls.

 Recipe by Margaret McNeil, Germantown, Tennessee

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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