French Dip Sandwiches

My daughter’s current favorite (she even requested that we serve it for Christmas) this French Dip recipe is ridiculously simple. Ten minutes of prep time tops. Buy yourself a fresh baguette, chop up a salad, and call it good.

French Dip Sandwiches

Ingredients:

One 4-lb. boneless beef roast

1/2 c. soy sauce

1 beef bouillon cube

1 bay leaf

3 whole black peppercorns (or ground pepper)

1 t. dried rosemary, crusheed

1 t. dried thyme

1 t. garlic powder (I use fresh garlic)

1 baguette or French bread

Instructions:

1. Remove and discard visible fat from the roast. Place trimmed roast in a slow cooker.

2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over the roast and add enough water to almost cover it. Cover and cook on low heat for 10 hours or until the meat is very tender.

3. Remove meat from broth, reserving broth. Slice meat and distribute on bread for sandwiches. Use reserved broth for dipping.

In addition to her duties as managing editor of Goodness and Portland Family Magazine, Mary Rarick couldn’t imagine life without her family, her girlfriends, Indian food, iced soy lattes and fabulous shoes. Her community involvement includes representing parents on Century High School’s Site Council and serving at her local food bank. Follow her blog on Portland Family Magazine and connect with her on Twitter.