Listen Live!
Runde Auto

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

French Dip Sandwiches (8/5/2011)

1 3-4 LB. LEAN BEEF ROAST (CHUCK)
½ CUP SOY SAUCE
3 BEEF BOUILLON CUBES
WATER TO ALMOST COVER ROAST
1 BAY LEAF
1 TSP. CRUSHED ROSEMARY
1 TSP. DRIED THYME
1 TEASPOON GARLIC POWDER (OR MINCED GARLIC)
SWISS CHEESE


REMOVER ALL FAT FROM THE ROAST BEFORE PLACING INTO
YOUR CROCKPOT. COMBINE SOY SAUCE, BOUILLON CUBES 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. RESERVER BROTH. USING A FORK, SHRED OR PULL MEAT APART. SERVE ON HARD ROLLS OR FRENCH BREAD
WITH A SLICE OF SWISS CHEESE. SERVE BROTH IN A SMALL BOWL ON THE SIDE FOR DIPPING.


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.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List