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French Dip Sandwiches


1 3 1/2- 4 lb. boneless chuck roast,, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
12 french sandwich rolls, split

Place trimmed roast in a 5 qt. slow cookier. Combine soy sauce and
next 6 ingredients; pour over roast. Add water to slow cooker until
roast is almost covered.

Cook, covered, on Low 7 hours or until very tender. Remove roast,
reserving broth; shred roast with a fork. Place roast in rolls, and
serve with reserved broth for dipping. Yield: 12 servings. Typed in
MMFormat by Cindy Hartlin Source: Southern Living Oct 97.





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