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| Crock Pot | |||||
| Ingredients: | |||||
| 1 3-4 lb | Boneless chuck roast (cut in half) | ||||
| 1/2 cup | Soy Sauce | ||||
| 1 cube | Beef Boullion | ||||
| 1 | Bay Leaf | ||||
| 3 | Crushed Peppercorns | ||||
| 1 tsp | dried rosemary | ||||
| 1 tsp | dried thyme | ||||
| 1 tsp | garlic powder | ||||
| 12 | French Sandwich Rolls | ||||
| 1 packet | Aus Jus | ||||
| Directions: | |||||
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Place roast in a 5-quart slow cooker. Combine soy sauce and the next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cover and cook on low 7 hrs or until very tender. Remove roast, reserving broth, shred roast with 2 forks. Place into rolls and serve with reserved broth or Aus Jus. |
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