French Dip Sandwiches (Crockpot Recipe)

I love the idea of putting something in the crockpot before I leave for school in the morning and having dinner ready to serve when I come home at the end of the day.  After church last night, I quickly assembled this recipe, placed it in the crockpot liner and refrigerated it overnight.  All I had to do this morning was to put the liner in the crockpot and plug it in!  The meat comes out perfectly tender and the cooking liquid makes a great dipping sauce. 

Ingredients:

3 lb. rump roast

1/2 cup soy sauce

1 bay leaf

3 or 4 whole peppercorns

1 beef bouillon cube

1 teaspoon garlic powder

1 teaspoon dried thyme

enough water to almost cover roast (approximately 1 and 1/2 cups)

Hoagie rolls

Directions:

Place roast in bottom of crockpot.

Pour the 1/2 cup of soy sauce over the roast.

Add the peppercorns, bay leaf, and bouillon cube.

Sprinkle the garlic powder and thyme over roast.

Add enough water to almost cover the roast.  I used 1 & 1/2 cups of water for this size roast in my crockpot.

Cover and cook on low all day.  To serve, remove meat from crockpot (reserve liquid for dipping).  Place meat on a cutting board and cut it across the grain into thin slices.

The meat is so tender it’ll easily crumble into bite sized pieces.  Place meat on Hoagie rolls and serve with the dipping sauce.