Recipe - French Dip Sandwiches

1 3 One half 4 lb. boneless chuck
roast, trimmed
One half 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 qt. slow cookier. 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. Yield: 12 servings. Typed in MMFormat by Cindy
Hartlin Source: Southern Living Oct 97.
Posted to MMRecipes Digest V5 #027 by "Henry Ackerman2"
henacker@shaw.wave.ca on Jan 27, 1998