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Oh baby! We LOVED this :) I use the cheapest cut -- it will come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich. I had the au jus sauce (in the crock pot) served on the side for dipping.


  • 3 ½ to 4 pounds boneless roast (I always use a lean cheap cut)
  • ½ cup soy sauce (I used the lite soy sauce, lower sodium).
  • 1 beef bouillon cube
  • 1 bay leaf
  • 3 to 4 peppercorns
  • ½ teaspoon dried rosemary, crushed (you may want to use less if you don't like rosemary)
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic r (or garlic powder) this is Optional!!
  • You can add some onion slices to this is you like, depending on who I'm fixing it for I will. It really doesn't seem to change the flavor to us that much.
  • 12 French rolls, split


  • Place 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 for 7 hours or until very tender.
  • Remove roast, reserving broth.
  • I like to shred the roast with two forks and serve on sandwich rolls with the broth on the side for dipping.

Categories: Beef  Crock-pot  Dinner  Main Dish 
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