1 lean beef roast (3-4 pounds)
1/2 cup soy sauce
2 beef bouillon cubes
1 bay leaf
3-4 whole peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
Remove and discard all visible fat from roast and place in slow cooker. Combine all other ingredients and pour over roast. Add water to almost cover roast. Cover and cook on low heat for 8-10 hours or until meat is very tender. (I usually sprinkle the roast with some meat tenderizer.)
Remove bay leaf. Remove meat and shred. Serve on fresh hoagie rolls or French bread with sliced cheese (Havarti or Swiss). Use cooking juices as "au jus" for dipping, if desired. Yields 12 servings.
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