Best Ever Crockpot French Dip
1 (4 pound) boneless beef roast
1/2 cup light soy sauce (too salty otherwise)
2 cups beef stock
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder ( I actually use 3 cloves roasted garlic)
20 slices French bread
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine light soy sauce, beef stock, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or 6 hours on high or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Use reserved broth for dipping. Makes 10 servings, YUMMO!