Trim away extra fat from the outside of the roast.
Place the trimmed roast in a slow cooker. In a 1 C
measuring glass, measure the 1/2 C soy sauce. Stir
the beef bouillon and garlic powder into the soy
sauce. Pour the mixture over the roast. Using same
measuring cup, add 3 C water to the slow cooker.
Place lid on slow cooker and set to cook on LOW
for 8-10 hours, or until meat is very tender.
After cooking, remove the meat from the broth. Slice
meat with a knife if you prefer slices, or shred
with two forks if you prefer shredded. Return the
meat back to the slow cooker and keep on warm
setting until serving.
Slice buns in half and lay cut side up on foil lined
baking sheet. Brush each roll with melted butter.
Place in oven under hi broiler setting for 1-2
minutes, watching carefully, pulling out when edges
start to brown.
Top each roll with thinly sliced cheese if
desired. Return to oven on broiler setting for
another 30-40 seconds or until cheese is melted,
but bun isn't burned. Remove from oven and add
meat to bun. Spoon the broth from the slow cooken
into ramekins or glass bowls for a dipping sauce.
Originally Submitted
11/1/2022
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