This is one of my super keeper recipes! Why? Because it’s nearly effortless. If you have FIVE minutes you can throw this together before you zip out the door, a few hours before dinner! It’s THAT easy. It’s from a Betty Crocker book. I’ve been making it years! I’ve experimented and added dried fennel seeds and played around with it. It never fails!
INGREDIENTS:
- 3 lb. boneless chuck roast (or whatever else you like. I’ve used bottom round roasts as well)
- 1 1/2 cups water
- 1/3 cup soy sauce
- 1 tsp. dried rosemary leaves
- 1 tsp. dried thyme leaves
- 1 clove garlic, finely chopped (I’ve used garlic powder in the past)
- 1 dried bay leaf
- 4 peppercorns
- 2 loaves (1 lb. each) French bread (just estimate here)
DIRECTIONS:
- If beef roast comes in netting or is tied, do not remove. In 3.5-4 quart slow cooker, place beef.
- In small bowl, mix remaining ingredients except bread, pour mixture over beef.
- Cover and cook on low setting 7-8 hours (this depends on your slow cooker, mine only took 4 hours on low!)
- Skim any fat from surface of juices in slow cooker, discard bay leaf and peppercorns.
- Remove beef and place on cutting board. Remove netting, if applicable.
- Cut beef into thin slices and place on cut bread. Serve with broth for dipping!
