Thursday, April 10, 2008
French Dip Sandwiches
This is a little variation on the standard French Dip sandwich:
3 lb rump roast
1/2 c soy sauce
1 beef bullion cube
1 bay leaf
1 t dried thyme
1 t garlic powder (or 1-2 cloves)
Combine all ingredients in a slow cooker. Add enough water to almost cover the meat. Cover and cook on low heat for 10 hours or high heat for 8 hours. Remove meat from cooker and shred. Use juice in cooker for dipping sandwiches.
Cut rolls in half and cover each side with cheese. Place under broiler for a few minutes until cheese is melted.
I added some Worcestershire sauce as well. And instead of Swiss cheese I used Havarti because I love it so much. This meal is super easy and has very little hands-on time. It's also a great way to use up left-over roast.