French Dip Sandwiches

1 (3 lb/1.5 kg) boneless beef chuck roast

1 1/2 cups (375 mL) water

1/3 cup (75 mL) soy sauce

1 tsp (5 mL) dried rosemary leaves

1 tsp (5 mL) dried thyme leaves

1 clove garlic, finely chopped

1 dried bay leaf

3 or 4 peppercorns

2 large loaves French Bread

Hide Images

1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place beef (if roast comes in netting or is tied, do not remove). Mix remaining ingredients except bread; pour over beef. Cover; cook on Low heat setting 7 to 8 hours.
2

Skim fat from surface of juices; discard bay leaf and peppercorns. Remove beef from slow cooker; place on cutting board (remove netting or strings). Cut beef into thin slices.
3

Cut each loaf of bread into 5 pieces, about 4 inches long; cut in half horizontally. Fill bread with beef. Serve with broth from slow cooker for dipping.