Yield: 8 Servings
|3 pounds||Chuck roast -- trimmed|
|½ cup||Soy sauce|
|1 teaspoon||Dried rosemary|
|1 teaspoon||Dried thyme|
|1 teaspoon||Garlic powder|
|3||To 4 peppercorns|
|8||French rolls -- split|
Place roast in a slow cooker. Add water, soy sauce, and seasonings.
Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Recipe By : Taste of Home
From: Debbie Barry - Innermail Emc.Ve