| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meats, Crockpot |
12 |
Servings |
INGREDIENTS
| 1 |
|
3 1/2- 4 lb. boneless chuck roast, trimmed |
| 1/2 |
c |
Soy sauce |
| 1 |
|
Beef bouillon cube |
| 1 |
|
Bay leaf |
| 3 |
|
To 4 peppercorns |
| 1 |
ts |
Dried rosemary, crushed |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Garlic powder |
| 12 |
|
French sandwich rolls, split |
INSTRUCTIONS
Place trimmed roast in a 5 qt. slow cookier. Combine soy sauce and next 6
ingredients; pour over roast. Add water to slow cooker until roast is
almost covered.
Cook, covered, on Low 7 hours or until very tender. Remove roast, reserving
broth; shred roast with a fork. Place roast in rolls, and serve with
reserved broth for dipping. Yield: 12 servings. Typed in MMFormat by Cindy
Hartlin Source: Southern Living Oct 97.
Posted to MM-Recipes Digest V5 #027 by "Henry Ackerman2"
<henacker@shaw.wave.ca> on Jan 27, 1998
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