Wednesday, May 11, 2011

French Dip

3.5-4lbs. Boneless/Sirloin Chuck Roast **See below**
1/2 C. Soy Sauce
1 bay leaf
3-4 Peppercorns (which I don't have, so I omitted--oops!)
1 tsp. dried Rosemary
1 tsp. dried thyme
1 tsp. garlic powder
Roll buns (you know, the kind that soaks up TONS of juice..yum!)
Place in a crockpot and cook on low for 7-8 hours or on high for 4 hours.
Extra tidbit:
**I have actually made a pot roast on Sunday and saved the meat for this the next day...I just rewarmed and maybe even "rinsed" the meat if I used completely different types of seasoning.

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