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French Dip
Topic Started: Jul 17 2008, 11:57 AM (118 Views)
Vickie

French Dip

2 lbs. beef top round roast, trimmed of fat
3 c. water
1 c. light soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
2 whole peppercorns

Place roast in slow cooker. Add water, soy sauce & seasonings.

Cover. Cook on high 5 to 6 hrs.

Remove meat from broth. Thinly slice or shred. Keep warm.

Discard bay leaf. Strain broth & skim off fat. Pour broth into small cups for dipping.
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