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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim all visible fat from the roast then using a fork poke deep holes all over the meat. | 2. Place the beef roast in the crock pot. | 3. In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast. | 4. Place the bay leaf into the crock pot. | 5. Add in enough water to almost cover the roast then mix to combine. | 6. Cover and cook on HIGH setting for 2 hours. | 7. Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender. | 8. After cooking skim off the fat that has accumulated on the top. | 9. Remove the gravy and reserve. | 10. Discard the bay leaf. | 11. Shred the meat with a fork or slice thinly. | 12. Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1	pounds		403.4676	0.0	89.7602	2.2667
soy sauce	1/2	cup	low sodium	67.575	6.2857	10.3785	0.7268
beef broth	2	cans	low sodium	60.9	0.348	9.918	1.9140000000000001
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
onion powder	1	teaspoon	dehydrated crushed	8.184	1.8989	0.2498	0.025
garlic	1 -2	teaspoon	minced	0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
water				-	-	-	-
italian	10		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.