My mom and I tried this recipe years ago from one of her cookbooks. (I think it was her Better Homes & Garden's Red Check one)...It became an instant family favorite. We served it many times at our ranch brandings and at the fair when we showed our steers. It is a great one to make ahead and just reheat the meat in a little of the Au jus.
1 (3lb.) Boneless Rump Roast or Top round Roast, trim off fat
2 c. water
½ c. light soy sauce
1 t. dry rosemary
1 t. dry thyme
1 t. garlic powder
1 bay leaf
3 whole peppercorns
Place roast in corckpot. Add above ingredients on high 5-6 hours. Remove meat. Strain broth for dipping au jus and shred the meat.
Serve in a toasted, hard-roll bun and au jus on the side. I like to melt a cheese (provolone, pepper jack, or Swiss) on the sandwich. Also good with sautéed onions, peppers, and mushrooms.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment