3 lb. beef boneles check roast
1 1/2 cups water
1/3 soy sauce
1 tsp. dried rosemary leaves
1 tsp. dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
2 loaves (1 lb. each) frenchbread
1. If beef roast comes in netting or is tied, do not remove. In 3 1/2 to 4 quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.
2. Cover and cook on Low heat setting 7 to 8 hours
3. Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.
I usually have to triple the broth and do at least a 5 lb roast or 2 smaller ones. So for the broth, I double this recipe and added 1.5 cups water with better than bouillon for the 1.5 cups.
ReplyDeleteI cooked it for 9.5 hours on low and it was good. could have gone 10 hours probably. Mine was even slushy frozen. I read somewhere that you can slow cook it from frozen state for 9 hours, but mine was just slushy. Next time I will brown with veg oil for 3 minutes per side and add some browned onions to the cooker.