Friday, January 17, 2014

Recipe Of The Week - French Dip


-2 lb. Beef Top Roast, trimmed

-3 Cups Water

-1 Cup Light Soy Sauce

-1 tsp. Dried Rosemary

-1 tsp Dried Thyme

-1 tsp. Garlic Powder

-1 Bay Leaf

-3 Whole Peppercorns

Place roast in slow cooker.  Add water, soy sauce, and seasonings.
Cover.  Cook on high 5 - 6 hours.
Remove meat from broth.  Thinly slice or shred.  Keep warm.
Strain broth and skim off fat.  Pour broth into small cups for dipping.
Serve beef on rolls.

*Per Serving:  260 calories (60 calories from fat)  7g total fat  630mg sodium  20g total carbohydrates  1g sugar  26g protein

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