Homemade French Dip Sandwiches

by Gareth and Dianne
(Red Deer, Alberta)

Allow 10-12 hours of crock pot cooking time.

(1) The meat:
* 3-4 pound lean beef roast - place in crock pot

(2) The cooking sauce:
* 1/2 c soy sauce
* 1 bouillon cube (beef or veg)
* 1 bay leaf
* 1 tsp dried rosemary
* 1 tsp dried thyme
* 1 tsp onion powder
* 1 tsp garlic powder, or 1-2 fresh cloves minced
* 1 tsp paprika
* combine all above, pour over roast.
* add enough water to cover meat, cook low for 10-12 hours.

(3) The buns and spread:
* 12 crusty oval (hoagie style) rolls
* 1/2 cup soft butter
* 1-2 garlic cloves, minced
* 1 tsp parsley
* 1 tsp chives
* about 30 minutes before serving, slice open rolls, and butter each side with herbed garlic butter. Grill on buttered side (like a grilled cheese). Keep warm.

(4) The sauted onions:
* 3 large onions, thinly sliced
* 1/4 cup butter, melted
* salt and pepper
* saute onions till golden and sweet.

(5) When ready to shred meat:
* remove meat from crock; reserve sauce; throw away bay leaf.
* shred meat using 2 forks and pulling apart.
* arrange meat on open platter, with onions alongside.
* serve small bowls of sauce for dipping.
* serve rolls in basket.
* everyone can help themselves.