French Dip Sandiwches
1 (3 1/2 to 4lb) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 Tbsp fresh ground pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
French Sandwich Rolls
Put roast in slow cooker. Combine soy sauce, beef bouillon, pepper, rosemary, thyme & garlic powder, pour over roast. Lay bay leaf on top. Add water to almost cover.
Cover and cook for 6 hours on low or until tender. Remove bay leaf. Shred roast with a fork. Place shredded meat on roll and serve with au jus to dip.
One things I realized tonight - I should shred the beef at hour 5 and then place it back in the juice to finish tenderizing the last hour.
Also, I like to make a mix of horseradish and mayonnaise and spread that on my roll before laying the beef on. And Kyle likes to melt provolone on top of his. Just so you have some serving ideas!!
Oh and BTW's - the picture doesn't do it justice, just so you know!