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French Dip

A favorite of many beef lovers, this shredded roast should be served on hard rolls or crusty French bread.

  • 1 lean beef roast
  • 1/2 c. soy sauce
  • 1 beef bouillon cube
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground black pepper or pepper blend, or to taste
  • 1 tsp. dried crushed rosemary
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
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Add all ingredients in a crockpot and add enough water to almost cover roast. Cook on low for 10-12 hours. Remove the roast from the pot and shred, serving on the rolls or bread with the broth for use as a dip.

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