- 1 ( 3 pound ) beef chuck roast, trimmed
- 2 cups water
- ½ cup soy sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 bay leaf
- 3 peppercorns ( 3 to 4 )
- 8 French rolls, split
- Places roast in a slow cooker. Add water, soy sauce and seasoning. Cover and cook on high for 5 – 6 hours or until beef 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.
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