1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 can beef stock
1 bay leaf
3 whole black peppercorns
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 teaspoon garlic powder
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, 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 until meat is very tender.
Split French rolls or hoagie buns, and spread with butter. Bake 10 minutes, or until heated through.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches.
Used reserved broth for dipping.