French Dip Sandwiches

By RoketJSquerl

Ingredients

• 4 pounds eye of round beef roast
• 1/2 cup low sodium soy sauce
• 2 bay leaves
• 5 whole black peppercorns
• 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary, crushed
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• 8 cups salt-free beef stock (2 1-quart boxes)
• 8 crusty French rolls
• butter for spreading on rolls

Details

Servings 8
Preparation time 15mins
Cooking time 480mins
Adapted from tsgcookin.com

Preparation

Step 1

Trim and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

In a medium bowl, combine soy sauce, bay leaves, peppercorns, rosemary, thyme and garlic powder. Pour over roast.

Add the beef stock and enough water to almost cover the roast, leaving about 1/4-inch of the roast above the level of the liquid. Cover and cook on low heat for 8 to 10 hours, or until meat is very tender.

Set oven to broil. If rolls are not already sliced, slice them in half lengthwise down the side of the roll. Lightly butter the cut side of each half. Place buttered side up on two large, shallow baking sheets. Broil until golden brown.

To serve: place meat on prepared rolls. Pour broth into 8 individual ramekins for dipping sandwiches.