Ingredients for Kittencal's Crock Pot French Dip Roast
- Rump Roast
- 1/4 cup low-sodium soy sauce
- Low Sodium Beef Broth
- Fresh Ground Black Pepper
- Dried Thyme
- Onion Powder
- Garlic
- 1 bay leaf
- Water (enough to almost cover the roast)
- Italian Rolls
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How to Make Kittencal's Crock Pot French Dip Roast
- Trim visible fat from a 3-4 lb beef roast. Use a fork to poke deep holes all over the meat.
- Place the beef roast in your slow cooker.
- In a bowl, whisk together: 1/4 cup low-sodium soy sauce, 2 cups beef broth, 1 tsp black pepper, 1 tsp dried thyme, 1 tsp onion powder (optional), and 2 cloves garlic, minced (or 1 tsp garlic powder).
- Pour the mixture over the roast.
- Add 1 bay leaf to the slow cooker.
- Add enough water to almost cover the roast. Stir gently to combine.
- Cover and cook on high for 2 hours.
- Reduce to low and cook for 5-7 hours, or until the meat is fork-tender.
- After cooking, carefully skim off any accumulated fat from the top.
- Remove the roast and reserve the gravy.
- Discard the bay leaf.
- Shred the meat with two forks or slice thinly.
- Serve the shredded/sliced beef on crusty rolls.
- Serve the reserved gravy for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
1g
Fat
45g
Carbs
6g
