Ingredients
1 beef sirloin tip roast (3 to 4 pounds)1/2 cup reduced-sodium soy sauce1 teaspoon beef bouillon granules1 bay leaf3 to 4 whole peppercorns1 teaspoon dried crushed rosemary1 teaspoon dried thyme1 teaspoon garlic powder12 French rolls, split
Preparation
Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender.
Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.
