· 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.