French Dip Sandwiches

French Dip Sandwiches
Thanks Angela!

Ingredients

1 (4 pound) boneless beef roast (Mine is often smaller than this, 2-3 pounds works fine too. And I usually cut it into a few pieces so it will cook faster/better.)
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder (I used minced garlic)
2-3 cups beef stock or water
package of onion soup mix (optional)
French Bread or Rolls for sandwiches

Directions

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water (i used beef stock) to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender (mine completely fell apart after sitting on high for seven house, mmmm).

Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
(Sometimes I'll make up some beef broth & mix it with the remaining broth if I want more dipping sauce.)