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French Dip

An easy-do crockpot all-day-er!

1/2 cup soy sauce   
1 beef bouillon    
1 bay leaf   
1 teaspoon thyme   
1 teaspoon garlic powder
3–4 peppercorns
Water
1 (3-pound) rump roast
French bread rolls

Put soy sauce, bouillon, bay leaf, thyme, garlic powder, and peppercorns in crockpot.  Mix with 1 cup water.  Put rump roast in and cover with water.  Cook on low 8–10 hours; put sliced meat on rolls and use juice for dipping.  Serves 8–10.

Contributed by St. Joseph’s Table (Great Plains)

Editor’s Extra:  Here are some general oven-to-crockpot cooking time conversions: 
15–30 minutes in the oven equals 11/2–21/2 hours on high or 4–6 hours on low; 
35–45 minutes in the oven equals 2–3 hours on high or 6–8 hours on low; 
50 minutes–3 hours in the oven equals 4–5 hours on high or 8–18 hours on low.




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