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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3 1/2- to 4-pound) boneless chuck roast, trimmed |
1/2 cup soy sauce |
1 beef bouillon cube |
1 bay leaf |
3 to 4 peppercorns |
1 teaspoon dried rosemary, crushed |
1 teaspoon dried thyme |
1 teaspoon garlic powder |
12 french sandwich rolls, split |
Directions:
1. Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
2. Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.
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