1 (3-4 lb.) lean roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3-4 whole peppercorns
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic powder
1 loaf French bread or hard rolls

Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices, pour over roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Shred meat with a fork. Serve on hard rolls or French bread. Dip sandwiches in broth as you eat them. Yields: 12 sandwiches.