1/2 cup soy sauce
1 beef bullion cube
1 bay leaf
3 whole black peppercorns
1 tsp. dries rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
20 slices French bread
Remove and discard all visible fat from roast. Place trimmed roast in a slow cooker. In medium bowl, combine rest of the ingrediants and pour mixture over roast. Add enough water to almost cover the roast. Cook on low for 10-12 hours, or till meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwhiches. Used reserved broth for dipping.
Makes 10 servings.
