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Ingredients
- 1 x Beef chuck roast (3 pounds), trimmed
- 2 c. Water
- 1/2 c. Soy sauce
- 1 tsp Dry rosemary
- 1 tsp Dry thyme
- 1 tsp Garlic pwdr
- 1 x Bay leaf
- 3 whl peppercorns (up to 4)
- 8 x French rolls, split
Directions
- April/ May 96. These were very, very good. I hope you will like them as much as my family does. :-)
- Place roast in a slow cooker. Add in water, soy sauce, and seasonings. Cover and cook on high 5-6 hrs or possibly till beef is tender. Remove meat from broth; shred with forks and keep hot. Strain broth; skim off fat. Pour broth into small c. for dipping. Serve beef on rolls.
- Yields: 8 servings.
- I butter and toast my rolls. :-)
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