| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Beef chuck roast (3 pounds), trimmed |
| 2 |
c |
Water |
| 1/2 |
c |
Soy sauce |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Garlic powder |
| 1 |
|
Bay leaf |
| 3 |
|
Whole peppercorns (up to 4) |
| 8 |
|
French rolls, split |
INSTRUCTIONS
I have tried these two recipes from the "Taste of Home Magazine", issue
April/ May 96. These were very, very good. I hope you will like them as
much as my family does. :-)
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 rolls. Yields: 8 servings.
I butter and toast my rolls. :-)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim"
<davekim@cdsnet.net> on Mar 6, 1997.
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