Ingredients
3-4 pound beef chuck roast or bottom round roast.
4 beef boullion cubes
3 bay leaves
1/2 soy sauce
1 tsp. thyme
1 tsp.garlic powder
1/2 tsp. rosemary
3 whole peppercorns
Preparation
Trim fat off beef. Place in crock pot. Mix all other ingrediants together. Add mixture to crock. Add water to cover. Cook on low 10-12 hours. Place in refrigerator overnight. Skim grease from top. Shred beef, return to crock pot and cook on low 3-4 hours. Serve on french bread with sliced provel or swiss cheese.
