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French Dip

3 pounds beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
3 peppercorns, (3 to 4)
8 french rolls, split

Place roast in a slow cooker. Add water, soy sauce, and seasonings.
Cover and cook on high 5-6 hours or until beef is tender. Remove
meat from broth, shred with forks and keep warm. Strain broth,
skim off fat. Pour broth into small cups for dipping. Serve beef
on buttered and toasted rolls. Yields: 8 servings

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5 of 7 people found the following review helpful:
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wow...., October 20, 2006 - 10:53 AM
Reviewer: nikki from surprise, az
I have used this recipe now for about 2 years. my husband loves this recipe. everyone i make it for is wowed. i tell everyone about this recipe and this website. amazing :) couldnt be more perfect

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