Ingredients
- 8 french rolls
- 4 peppercorns
- 1 bay leaf
- 1,400 gr chuck roast
- 475 ml water
- 120 ml soy sauce
- 3 gr garlic powder
- 2 gr thyme
- 1 gr rosemary
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.