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Crockery French Dip




Source of Recipe


Jennifer Gubbins, Homewood, IL


Recipe Introduction


This oh so simple recipe is a favorite in my home!


List of Ingredients




3 lbs Beef Rump Roast
2 Cups water
1/2 Cup soy Sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
3 to 4 whole peppercorns
1 bay leaf
6 to 8 hoagie rolls, split

Recipe



Place roast in a slow cooker . Mix remaining ingredients except rolls; pour over roast. Cover and cook on high setting for 5 to 6 hours or until beef is tender. Remove meat from broth; shred with a fork and keep warm. Strain broth and skin off fat; discard bay leaf. Spoon shredded meat onto rolls and serve with broth for dipping.

Serves 6 to 8