French dip sandwiches

1 4-lb boneless beef roast
1/2 c soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 t dried rosemary
1 t dried thyme
1 t garlic powder
20 slices French bread

Remove and discard all visable fat from the roast.  Place trimmed roast in a slow cooker.

In medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme and garlic powder.  Pour over roast and add enough water to almost cover roast.  Coer and cook on low heat for 10 hours or until meat is tender.

Remove meat from broth.  Shred meat, place back in broth for 30min-1hour to absorb liquid.  Distribute meat on to sandwiches, using reserved broth for dipping.
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