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1 3 lb. beef chuck roast, trimmed 2 cups water 1/2 cup soy sauce 1 tsp. dried rosemary 1 tsp. dried thyme 1 tsp. garlic powder 1 bay leaf 4 whole peppercorns 8 French rolls, split Place roast in 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 rolls. |