French Dip Sandwich

(Courtesy of blogchef.net)

Ingredients:
1 (4 lb.) boneless beef roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp. dried rosemary (crushed)
1 tsp. dried thyme
1 tsp. garlic powder
20 slices French bread
Provolone cheese (optional)


Directions:
Remove any visible fat from the roast and discard the fat.  Place the roast into a slow cooker.  In a medium bowl, combine soy sauce, beef bouillon cube, bay leaf, black peppercorns, rosemary, thyme and garlic powder.  Pour the mixture over the roast.  Add enough water to almost cover the roast.  Add any vegetables you desire.  Cover and cook in the slow cooker for 7 hour on low or until the roast is very tender.


Remove the roast from the broth (reserving the broth).  Shred the roast with 2 forks.  Place shredded beef onto sandwiches.  Top with cheese, if you desire.  Serve along with the vegetables from the broth (optional).


Place the reserved broth into cups or small bowls for dipping.