1 Lean beef roast (3 to 4 lbs)
1/2 Cup soy sauce
1 Can beef broth
1 Bay leaf
3-4 Whole peppercorns
1 Tsp dried crushed rosemary
1 Tsp dried thyme
1 Tsp garlic powder
10 Hard rolls
|
|
Remove and discard all visible fat from roast. Place in slow cooker.
Combine soy sauce, broth, and spices; pour over roast. Add enough
water to cover roast.
Cover and cook over low heat 10-12 hours or until meat is very tender.
Remove from broth: reserve broth. Shred meat with a fork or slice.
Serve on hard rolls with side of broth.
|
|
|
