My friend Debbie Driggs gave me this recipe six years ago. It is the best beef sandwhich I've made.
1 boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
water
crusty rolls
swiss cheese
Place roast in slow cooker. Combine soy sauce and next six ingredients; pour over roast. Add water to slow cooker until roast is almost covered. Cover and cook on low at least 7 hours. Remove roast, reserve broth; shred roast with fork. Serve with reserved broth for dipping.
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