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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 12 |
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I found this recipe in one of our local publications. It's great for an easy winter meal, since the meat cooks all day without any attention. Ingredients:
1 beef sirloin tip roast (3 to 4 pounds) |
1/2 cup reduced-sodium soy sauce |
1 teaspoon beef bouillon granules |
1 bay leaf |
3 to 4 whole peppercorns |
1 teaspoon dried crushed rosemary |
1 teaspoon dried thyme |
1 teaspoon garlic powder |
hard rolls, split |
Directions:
1. Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast. Cover and cook on low for 10-12 hours or until meat is very tender.
2. Remove roast; cool slightly. Discard bay leaf. Shred meat with two forks and return to slow cooker; heat through. Serve on rolls with broth. Yield: 12 sandwiches.
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