I saw this recipe on Instagram and it looked delicious, so I added it to my menu plan last week. It did not disappoint. I made a couple changes to how I cooked it, which I noted at the bottom. I'm already looking forward to eating this again!
Slow Cooker French Dip Sandwiches
3 pound tri tip steak1/2 cup soy sauce
1 15 oz can beef broth
1 bay leaf
1/2 tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
Hoagie Rolls
Cheese slices
2. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast.
Cover, and cook on low heat for 8 hours.
3. Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.
4. Remove meat from broth, reserving the broth.
5. Distribute the meat on hoagies and top with cheese.
Place under a broiler until the cheese is melted and the bread is toasted.
Use reserved broth for dipping.
Notes: I used water and beef bouillon instead of broth. I cooked the roast on high for 5 hours, shredded, then cooked on low for 2 more and it was great. After removing the meat from the slow cooker, I chopped it up a little so that it wouldn't be stringy. I used gouda cheese slices in the picture. It made enough for 10 sandwiches with a little left over. I tried some leftover meat in a tortilla with queso fresco, salsa, lettuce, tomato, avocado, and lime and it was really good!
