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French Dip Recipe

by CAROLYN CLARK/Special to The Press
| October 27, 2021 1:00 AM

1 beef chuck roast (3 lbs) trim most of the fat off

2 cups water

½ cup soy sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

3-4 whole peppercorns

8 French rolls, split

Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover; cook on high for 5-6 hours or until beef is tender. Remove the meat from the broth and shred it using a couple of forks. Serve on rolls. Strain broth; skim off fat. Using a ladle or large spoon, place broth into small cups for dipping. Yield: 8 servings.

Leftover meat & broth can be frozen for later use. You can also dilute leftover broth by adding water (if I have two cups of broth, I add up to 2 cups of water.) Then add any raw vegetables you prefer. Simmer until veggies are done, then add leftover meat. This makes a very flavorful soup.

I have tried using different cuts of meat, but a chuck roast cut about 1 ½-2 inches thick seems to be best.

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Carolyn Clark is a Coeur d'Alene resident.

If you have side dishes that complement your recipe let us know. Send your recipes to: hmain@cdapress.com

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