French Dip Roast Beef for the Crock Pot

Ingredients:

3 1/2 - 4 lb boneless chuck roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

3-4 peppercorns

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme (I omit this ingredient)

1 teaspoon garlic powder

12 French rolls, split

Place roast in 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. You can shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

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