• Servings: 420
• Preparation Time: 10
• 3 1/2 to 4 pounds boneless roast (I always use a lean cheap cut)
• 1/2 cup soy sauce (I used the lite soy sauce, lower sodium).
• 1 beef bouillon cube
• 1 bay leaf
• 3 to 4 peppercorns
• 1/2 teaspoon dried rosemary, crushed (you may want to use less if you don't like rosemary)
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic (or garlic powder) this is Optional!!
• 12 French rolls, split

1. Place roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast.
2. Add water to slow cooker until roast is almost covered.
3. Cook, covered, on LOW for 7 hours or until very tender.
4. Remove roast, reserving broth.
5. I like to shred the roast with two forks and serve on sandwich rolls with the broth on the side for dipping.

Oh baby! We LOVED this :) This makes a lot of broth, when I double the meat I do NOT double the broth :) You can add some onion slices to this if 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.