- Details
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Parent Category: Recipes
1 (4 pound) boneless beef roast
1/2 cup sauce ("]soy sauce[/url]
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
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 soy [url="), bouillon, 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 until meat is
very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and
distribute on bread for sandwiches. Used reserved broth for dipping. I
melt Provolone cheese on bread first in the oven.
