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1
Trim and discard all visible fat from the roast.
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2
Place trimmed roast in a slow cooker.
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3
If desired, the roast can be browned prior to placing it in the slow cooker.
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4
In a medium bowl, combine soy sauce, bay leaves, peppercorns, rosemary, thyme and garlic powder.
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5
Pour this over the roast.
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6
Add the beef stock and enough water to almost cover the roast, leaving about 1/4-inch of the roast above the level of the liquid.
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7
Cover and cook on low heat for 8 to 10 hours, or until meat is very tender.
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8
Remove meat from broth and set aside on a cutting board.
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9
Reserve broth.
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10
Slice roast thinly or shred with a fork.
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11
Cover to keep warm while preparing rolls.
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12
Set oven to broil.
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13
If rolls are not already sliced, slice them in half lengthwise down the side of the roll.
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14
Lightly butter the cut side of each half.
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15
Place the rolls buttered side up on two large, shallow baking sheets.
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16
Broil until golden brown.
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17
To serve: Place meat on prepared rolls.
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18
Pour broth into 8 individual ramekins for dipping sandwiches.
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19
Notes: 1.
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20
An eye of round roast works very well for this French Dip.
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21
It is lean with a high proportion of meat and is shaped well for slicing.
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22
A bonus is that it is one of the least expensive cuts of beef.
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23
Because it is cooked in the slow cooker, the meat comes out very tender.
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24
2.
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25
Leftover au jus can be frozen and used in other meals such as soups, stews and in sauces.
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26
3.
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27
Recipe adapted from All Recipes.
