If you've ever met my mother, you'd know she's a genius at basically anything she does. Cooking, crafting, mothering in general; she's amazing. This is a recipe she made for us growing up and we all LOVED it. I always thought it would be a super complicated thing to make, but after getting hitched I decided to just give it a try and make it for my husband, who was super impressed and thought I had slaved all day. But in reality, this recipe takes about fifteen minutes to throw together, and it really does taste like some fancy schmacy restaurant dish. I made it again yesterday, and marveled at how simple and tasty it really is. Give it a try! For reals!
Frenchie Dips
Brown well in a large pot 1 3-4 lb. chuck roast and place in slow cooker.
Add:
4 c. water
1 1/2 t. garlic pouder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
ground pepper to taste
Cover and cook on high for 1 hour. Decrease to low and cook for 4-6 hours more until meat is tender. Strain the broth and shred the meat. Serve meat on crispy rolls and use broth for dipping.
The best part about this recipe--you may freeze the meat in sandwich amount packages and the broth in small containers for a quick meal anytime.
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