For some reason, one of my running buddies and I always end up talking about food when we're training. Maybe it's because we know, particularly after long runs, that we'll be starving later.
She is better than I am at discovering recipes for the slow cooker. This one, which came from a friend of hers, she raved about. It is so delicious and easy. It made three nights of dinners, plus two lunches for my husband, for my family of four. The final dinner, I turned the remaining au jus into a gravy and served the meat over mashed potatoes.
It's an especially great recipe for a crowd if you're hosting any New Year's festivities. Here's how it's done:
French dip in the slow cooker
1 (31/2 - 4lb) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
12 French sandwich rolls
Place trimmed roast in a 5 quart slow cooker. Combine soy sauce and next six ingredients. Pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered on low for 7 hours or until very tender. Remove roast, reserving broth. Cut or shred roast and place on rolls with cheese.
Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.