French Dip Sandwiches

3 lb. boneless chuck roast

1 1/2 cups water

1/3 cup soy sauce

1 tsp. dried rosemary leaves

1 tsp. dried thyme leaves 

1 clove garlic, finely chopped

1 dried bay leaf

pepper

french bread or rolls (see french bread roll recipe)

Trim excess fat from beef. Place in 3 1/2 to 4 quart slow cooker. Mix remaining ingredients except bread and pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Skim fat from surface of juices in slow cooker. Discard bay leaf. Remove beef from slow cooker and cut into thin slices. Fill bread or rolls with beef and serve with strained broth for dipping. Note: This was a good one from the Betty Crocker books Lynette gave Mari for Christmas.

Recipe Credit: Mari Olson