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Recipe from Vicki Wilbert of Pittsburg, Kan.
Total Time: 10 minutes
1 beef chuck roast (3 pounds, trimmed)
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split
1. Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.
2. Remove meat from broth; shred with forks and keep warm. strain broth; skin off fat. Pour broth into small cups for dipping. Serve beef on French Rolls.
Yield: 8 servings
