Cook While You Are Gone French Dip Sandwiches

Ingredients

• 3 lb. rump roast or round roast

• 1/2 c. soy sauce

• 1 tbsp. Worcestershire sauce

• 1 beef bouillon cube

• 1 bay leaf

• 1 tsp. dried thyme

• 3-4 peppercorns

• 1 tsp. garlic powder

Instructions

Combine all ingredients in slow cooker. Add water to almost cover meat. Cover and cook on low for 10-12 hours.

When done, remove roast from cooker and shred with forks. It will fall apart. Place shredded meat in serving bowl and spoon some of the juice from the slow cooker over the meat.

Load up some buns or good crusty rolls with the meat and serve little bowls of the jus on the side. Broil the rolls with cheese if you would like, and garnish as you see fit. Sauteed peppers and onions are good; cilantro, crema, pickled onions, ranch dressing, etc. are all good; or you can eat them naked (the sandwiches, I mean, but who am I to tell you what to do in the privacy of your own home).

If you need something that cooks while you are outside, this is a great option. A few minutes of prep time in the morning and by supper time you will have great food. This is so simple a college student with a B average can make it. It is great game day food. Plus, it makes the house smell good all day. You can make these instead of brisket on those sad days when your smoker is in a snowbank. Enjoy!

Pete Anderson spends most of his time assisting cattle feeders in his work for Midwest PMS. When he gets a little free time, he likes to cook beef or the occasional lesser species for friends and family. Pete and his wife, Denise, live in Loveland, Colorado. They have three carnivorous kids that are all grown. For more recipes and some fun, check out petesmeats.com.