Ingredients for Beef Dip
- 3 lb boneless chuck roast
- 1 cup water
- 1/4 cup soy sauce
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon black peppercorns
- 6 french rolls, toasted
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How to Make Beef Dip
- Place a 3-4 pound beef roast in your slow cooker.
- Add 1 cup of water, 1/4 cup soy sauce, 2 sprigs fresh rosemary, 1 sprig fresh thyme, 1 teaspoon garlic powder, 1 bay leaf, and 1 teaspoon black peppercorns to the slow cooker.
- Cover and cook on high for 5-6 hours, or on low for 8-10 hours, or until the beef is fork-tender.
- Remove the meat from the slow cooker and shred it using two forks. Keep the shredded beef warm.
- Strain the cooking broth through a fine-mesh sieve or cheesecloth into a bowl, discarding the solids.
- Skim off any excess fat from the surface of the strained broth.
- Pour the broth into oven-safe cups or ramekins.
- Serve the shredded beef on toasted rolls with a generous helping of the flavorful au jus for dipping.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
2g
Fat
92g
Carbs
9g
