- 10 mins
4/5
(5 Votes)
Ingredients
- 4 lb. boneless chuck roast
- 1/2 c. soy sauce
- 1 beef bouillon cubes
- 1 bay leaf
- 3-4 peppercorns
- 1 t. dried rosemary
- 1 t. dried thyme
- 1 t. garlic powder
- 12 French rolls, split
Preparation
Step 1
Place roast in 5 qt. crockpot. 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 hours or until very tender. Remove roast, shred, serve with broth on side.
I used beef broth instead of water to cover the roast and low sodium soy sauce since the beef broth has salt. I also cooked the roast for 10 hours to make sure it was sandwich tender.
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