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French Dip Sandwiches (2/24/2006)

1 3-4 lb. lean beef roast (chuck)
½ cup soy sauce
1 beef bouillon cube or 1 can beef broth
1 bay leaf
1 tsp. crushed rosemary
1 tsp. dried thyme
1 teaspoon garlic powder (or minced garlic)

Remove all fat from the roast before placing into your crockpot. Combine soy sauce, bouillon cube or beef broth, and other spices and pour over meat, then add water to “almost cover” roast. Cover and cook on low 10-12 hours or until meat is tender. Remove meat from broth. Reserve broth. Using a fork, shred or pull meat apart. Serve on hard rolls or french bread using broth over sandwich.

If you’d like, you can add two more beef bouillon cubes for a beefier flavor since you added extra water to almost cover roast.

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