FRENCH DIP ROAST BEEF FOR

FRENCH DIP ROAST BEEF FOR
THE CROCK POT

3-1/2 to 4 lbs. boneless chuck roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
12 French rolls split

Place meat in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on sandwich rolls with broth on the side for dipping.

Yield: 12 servings.