- 1 beef sirloin tip roast (3 to 4 pounds)
- 1/2 cup light soy sauce
- 1 teaspoon reduced-sodium beef bouillon granules
- 1 bay leaf
- 3 to 4 whole peppercorns
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Hard rolls or French bread
- Remove and discard all visible fat from roast; cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender.
- Remove meat from broth; reserve broth. Shred meat with two forks. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches.
Originally published as French Dip Sandwiches in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p136
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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