Ingredients
1 beef chuck roast (3 pounds), trimmed2 cups water1/2 cup reduced-sodium soy sauce1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1 teaspoon garlic powder1 bay leaf3 to 4 whole peppercorns8 French rolls, split
Preparation
Place roast in a 5-qt. 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 2 forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
