French Dip Sandwiches

Lisa Scalli

1 (3 ½- to 4-pound) boneless chuck roast, trimmed

½ cup soy sauce

1 beef bouillon cube

1 bay leaf

3 to 4 peppercorns

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 teaspoon garlic powder

12 French sandwich rolls, split

Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.

Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.

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