1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices french bread
Directions & Story: Place roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast and add enough water to almost cover roast. Cover, and cook on low heat for 10-12 hours or until meat is very tender. Shred meat and use reserved broth for dipping. Makes ten servings.
I made these a lot while teaching. So nice to know a very tasty meal is waiting at home. Every time I made this for guests they request the recipe which originally came from allrecipes.com.