Slow Cooker French Dip Roast
Recipe: #73
August 11, 2011
Categories: Roast Beef, Rump Roast, Fathers Day, New Years, Sunday Dinner, Slow Cooker, Beef Dinner, more
"A long time family favorite, use only low sodium soy sauce and beef broth, the cayenne is only optional omit or adjust to taste, the garlic cloves inserted into the meat is also optional if you are a garlic lover I recommend to use them"
Ingredients
Nutritional
- Serving Size: 1 (252.2 g)
- Calories 415.5
- Total Fat - 20.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 114.3 mg
- Sodium - 1139.4 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 1 g
- Sugars - 1.7 g
- Protein - 40.3 g
- Calcium - 102.6 mg
- Iron - 2.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Trim all excess fat from around the roast, then cut small slits all over.
Step 2
Insert one garlic clove into each slit (this is only optional) .
Step 3
Using a fork poke deep holes all over the meat, then place the roast into the slow cooker.
Step 4
In a bowl combine the soy sauce with beef broth, thyme, pinch cayenne pepper, black pepper, onion powder and garlic powder or minced garlic (if you are using fresh onion sprinkle around the roast) pour the mixture over the roast.
Step 5
Place the bay leaf into the slow cooker.
Step 6
Add in enough water to almost cover the roast, then mix to combine.
Step 7
Cover and cook on HIGH setting for 2 hours, then reduce to LOW setting and continue cooking for about 5 hours or until the meat is very tender.
Step 8
Remove and discard the bay leaf.
Step 9
Remove the roast to a platter then shred the meat using a fork.
Step 10
Place the shredded meat onto the rolls and serve as sandwiches with the juice used for dipping.
Tips
No special items needed.