FRENCH DIP SANDWICHES (crock pot)
Adapted from: Allrecipes
Servings: 10

6 pounds chuck roast
1/2 cup soy sauce
1 beef bouillon cube*
1 bay leaf
3 black peppercorns, crushed (or 1/2 tsp ground pepper)
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder*
water
rolls or sliced French bread

Place chuck roast in crockpot. Mix together soy sauce, bouillon, bay leaf, crushed peppercorns, rosemary, thyme and garlic. Pour on roast. Add enough water to just cover meat. Cook on low for 10 to 12 hours.

Remove meat from crockpot and shred into chunks. Fill rolls or sliced bread with meat and serve with small bowls of broth for dipping.

If desired, you can make this a day before. Remove the meat from the broth and refrigerate both separately. When cold, skim the fat from the broth and reheat meat and broth together in a large saucepan before shredding and making into sandwiches.

*NOTES:
I was out of bouillon cubes, so I substituted 1/2 tsp. Kitchen Bouquet. I also used 1/2 teaspoon finely minced garlic instead of the powder.