Since I had a 2+ lb roast, I cut the flavorings in half. I probably didn’t need to do that though. The taste of the broth and beef was really good, but only after salting. I liked the addition of chili flakes. I ended up cooking for 7 ish hours (first hour on high) with a little break in the middle to check on it. It probably only needed 4 or 5 to be shreddable. The beef was fall apart tender and it pretty much melted in your mouth. I shredded the beef, but if I had cooked it a little less I might have sliced it. It made great French dip sandwiches with some melted provolone and au jus on the side!
Kittencal’s Crock Pot French Dip Roast (Food.com)
- 1 (4 lb) rump roast (about 4 pounds)
- 1/2 cup low sodium soy sauce
- 2 (10 1/2 ounce) cans low sodium beef broth
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
- 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
- 1 large bay leaf
- water (as much as needed to cover)
- 10 Italian rolls, sliced (or use French rolls)
- Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
- Place the beef roast in the crock pot.
- In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
- Place the bay leaf into the crock pot.
- Add in enough water to almost cover the roast then mix to combine.
- Cover and cook on HIGH setting for 2 hours.
- Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
- After cooking skim off the fat that has accumulated on the top.
- Remove the gravy and reserve.
- Discard the bay leaf.
- Shred the meat with a fork or slice thinly.
- Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.