FRENCH DIP

By Jaxson

Ingredients

• 2 LB BEEF TOP ROUND ROAST, TRIMMED
• 3 CUPS WATER
• 1 CUP LIGHT SOY SAUCE
• 1 TSP DRIED ROSEMARY
• 1 TSP DRIED THYME
• 1 TSP GARLIC POWDER
• 1 BAY LEAF
• 3 WHOLE PEPPERCORNS

Preparation

Step 1

1 PLACE ROAST IN SLOW COOKER. ADD WATER, SOY SAUCE, AND SEASONINGS

2 COVER. COOK ON HIGH 5-6 HOURS

3 REMOVE MEAT FROM BROTH. THINLY SLICE OR SHRED. KEEP WARM

4 STRAIN BROTH AND SKIM OFF FAT. POUR BROTH INTO SMALL CUPS FOR DIPPING

5 SERVE BEEF ON ROLLS