3-4 lb sirloin roast
2 c. beef broth
2/3 c. brown sugar, packed
1/4 t. seasoning salt
1 t. liquid smoke
1/3 c. soy sauce
Cook in 5 quart slow cooker for 1 hour on high, then 9 hours on low. Shred and serve on bun with swiss or provolone cheese. Use broth for dipping.
*This is the meat we had for Peyton's Blessing. A few people asked me for the recipe, so here it is. :)
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1 comment:
Thanks Lorraine! I think this is the tastiest meat I've ever had for a french dip sandwich. Everything was great for the blessing.
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