Slow Cooked French Dip
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
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- 3 Pounds Beef Rump Roast
- 2 Cups water
- 1/2 Cup soy sauce
- 1 Teaspoon dried rosemary
- 1 Teaspoon dried thyme
- 3-4 whole peppercorns
- 1 Teaspoon garlic powder
- Crusty buns or hoagie rolls
Place roast in slow cooker.
Mix remaining ingredients except rolls and pour over roast.
Cover and cook on high for 6-8 hrs.
Remove beef from broth and shred with fork.
Place shredded beef back in broth and keep warm in slow cooker.
Serve shredded meat on crusty rolls or hoagie buns.
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