Ingredients
3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 -4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split
Directions
1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered. 5. Cook, covered, on LOW for 7 hours or until very tender. 6. Remove roast, reserving broth.
7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.