French Dip Sandwiches
- 3 1/2-4 lbs boneless chuck roast
- 1/2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3 peppercorns
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 12 French rolls, split
- Sliced provolone cheese
Place roast in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 8-10 hours or until very tender.
Remove roast, reserving broth.
Shred roast with a fork and place on a sub roll.
- Place cheese over roast, wrap sandwich in foil and place in a warm oven to heat through and melt the cheese.
- Serve sandwich with broth on side for dipping.