Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3 1/2- 4 lb. boneless chuck
-roast, trimmed
1/2 c Soy sauce
1 Beef bouillon cube
1 Bay leaf
3 To 4 peppercorns
1 ts Dried rosemary, crushed
1 ts Dried thyme
1 ts Garlic powder
12 French sandwich rolls, split

Place trimmed roast in a 5 qt. slow cookier. Combine soy sauce and
next 6 ingredients; pour over roast. Add water to slow cooker until
roast is almost covered.

Cook, covered, on Low 7 hours or until very tender. Remove roast,
reserving broth; shred roast with a fork. Place roast in rolls, and
serve with reserved broth for dipping. Yield: 12 servings. Typed in
MMFormat by Cindy Hartlin Source: Southern Living Oct 97.

Browse by categories