Escondido, CA
Mostly cloudy
Mostly cloudy
76°F
 

Kallee Krong- 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 chuckroast
1/2 c soy sauce
2 c beef broth (or waterwith 1 1/2 Tbl 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.


Leave a Reply

Your email address will not be published. Required fields are marked *