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Mar 28 2009

 

·         1 lean beef roast (3 to 4 lbs.)

·         1/2 C soy sauce

·         1 beef bouillon cube

·         1 bay leaf

·         3 to 4 whole peppercorns

·         1 t dried crushed rosemary

·         1 t thyme

·         1 t garlic powder

Hard rolls or French bread

 

Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hard rolls or French bread slices with broth.