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French Dip
| Ingredients | |||
| 3 | pound | chuck roast, trimmed | |
| 2 | cup | water | |
| 1/2 | cup | soy sauce | |
| 1 | teaspoon | rosemary, dried | |
| 1 | teaspoon | thyme, dried | |
| 1 | teaspoon | garlic powder | |
| 1 | each | bay leaf | |
| 3-4 | each | peppercorns | |
| 8 | each | french rolls, split | |
Directions: | |||
| Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. | |||
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