French Dip

By cheeserohan

Ingredients

• 1 beef chuck roast (3 pounds) trimmed
• 2 cups water
• 1/2 cup soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• 3-4 peppercorns

Preparation

Step 1

Place roast in a slow cooker. Add everything else. Cover and cook on high for 5-6 hours, or until beef is tender. Remove meat from broth. Shred meat with forks and keep warm. Strain broth, skim off fat.

(To get most of the fat out, soak up with a piece of bread or put in fridge until it congeals and scoop out.)