Kittencal's Crock Pot French Dip Roast

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 10
• 1 (4 lb) rump roast (about 4 pounds)
• 1/2 cup low sodium soy sauce
• 2 (10 1/2 ounce) cans low sodium beef broth
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
• 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
• 1 large bay leaf
• water (as much as needed to cover)
• 10 italian rolls, sliced (or use french rolls)

Recipe

• 1 trim all visible fat from the roast then using a fork poke deep holes all over the meat.
• 2 place the beef roast in the crock pot.
• 3 in a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
• 4 place the bay leaf into the crock pot.
• 5 add in enough water to almost cover the roast then mix to combine.
• 6 cover and cook on high setting for 2 hours.
• 7 reduce the setting to low and continue to cook for about 5 hours more or until the meat is very tender.
• 8 after cooking skim off the fat that has accumulated on the top.
• 9 remove the gravy and reserve.
• 10 discard the bay leaf.
• 11 shred the meat with a fork or slice thinly.
• 12 divide/pile the meat the rolls; serve as sandwiches, then serve the reserved broth for a dipping.