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Prep 5min
Total7hr5min
Servings10
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Ingredients
1
boneless beef chuck roast (3 lb)
1 1/2
cups water
1/3
cup soy sauce
1
teaspoon dried rosemary leaves
1
teaspoon dried thyme leaves
1
clove garlic, finely chopped
1
dried bay leaf
3
or 4 peppercorns
2
loaves (1 lb each) French bread
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Steps
1
If beef roast comes in netting or is tied, do not remove. In 3 1/2- to 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.
2
Cover; cook on Low heat setting 7 to 8 hours.
3
Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.
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Make this recipe a day before serving, and store in the fridge overnight. Reheat the beef mixture in a large saucepan on the stovetop to safely heat, then place in the slow cooker on the Low heat setting for up to two hours for serving.
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