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French Dip Sandwiches

Photo: Tina Cornett; Styling: Trinda Gage
Yield 12 servings

Ingredients

  • 1 (3 1/2- to 4-pound) boneless chuck roast, trimmed
  • 1/2 cup soy sauce
  • 1 beef bouillon cube
  • 1 bay leaf
  • 3 to 4 peppercorns
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 12 French sandwich rolls, split

How to Make It

  1. Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.

  2. Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.