French Dip Sandwich

• 3 -4 lbs chuck roast, remove excess fat
• 2 -4 tablespoons McCormick's Montreal Brand steak seasoning (coat the roast)
• 2 tablespoons oil
• 1/4 cup soy sauce
• 1/4 cup water
• 4 whole black peppercorns
• 2 cups beef broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 tablespoon minced onion
• 2 teaspoons minced garlic
• 6 -8 French rolls
• 6 -8 slices cheese, I use provolone (=)

1. Remove excess fat from roast. Sprinkle with Montreal Steak Seasoning.
2. Brown in heavy pan with 2 tbsp of oil. Brown on both sides.
3. Place in crock pot.
4. Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion.
5. Pour mixture over roast.
6. Cook on low for 8-10 hours or high for 5-6. Cook until tender.
7. Shred or chop meat. I have done it both ways -- I prefer to just chop it up.
8. Strain remaining juice or don't (your preference).
9. *Note* I usually chop the meat up after 8 hours and then add it back to the juice to cook for another 2 hours. So juicy, tender and moist!
10. Assemble your sandwiches and enjoy!

oil, soy sauce, water, black peppercorns, beef broth, rosemary, thyme, onion, garlic, rolls, cheese

Taken from www.food.com/recipe/french-dip-sandwich-516912 (may not work)