Crock Pot French Dip Sandwiches

• 6 lbs chuck roast
• 12 cup soy sauce
• 1 beef bouillon cube
• 12 teaspoon fresh ground black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 minced fresh garlic clove (can substitute 1 tsp. garlic powder or 1 tsp. minced garlic from a jar)
• 10 crusty individual hoagie rolls

1. Place chuck roast in crock pot.
2. Mix together soy sauce, bouillon, bay leaf, pepper, rosemary, thyme& garlic.
3. Pour on roast.
4. Add enough water to just cover meat.
5. Cook on low for 10 to 12 hours.
6. Remove meat from crock pot and shred into chunks.
7. Fill crusty rolls with meat and serve with small bowls of broth for dipping.
8. If desired, you can make this a day before.
9. Remove the meat from the broth and refrigerate both separately.
10. When cold, skim the fat from the broth and reheat meat and broth together in a large saucepan before shredding and making into sandwiches.

chuck roast, soy sauce, ground black pepper, rosemary, thyme, fresh garlic, crusty individual hoagie rolls

Taken from www.food.com/recipe/crock-pot-french-dip-sandwiches-87269 (may not work)