1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.
Servings: 8
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