Escondido, CA

Kallee Crong- McCreery’s Recipes



Kallee is a cook, recipe writer, and a field editor of the Taste of Home family of magazines.

Her recipes have been featured in Simple and Delicious, Country Woman, and Taste of Home magazines.

Slow Cooker French Dip Beef

2 1/2 lb to 3 lbs chuck roast
1/2 c soy sauce
2 c beef broth (or water with 1 1/2Tbl beef bouillon)
1 bay leaf
3-4 whole peppercorns
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder

Place the roast in the slow cooker, and add the remaining ingredients. Cook on high for 5-6 hours, or on low for 8-10 hours. Remove roast and shred with a fork. Skim any fat from the broth. Return the beef to the broth, and warm 10 min more. Serve piled onto French rolls with a small bowl of juices on the side.

*hint* if you have French bread that has gotten a bit hard, wrap in a wet paper towel, and then in foil. Put it into a 350 degree oven to 12- 15 minutes. Remove foil and paper towel and put back into the oven for 2-3 min, and it will be nearly like fresh baked.

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