1 lean beef roast (3 to 4 lbs.)
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
4 whole peppercorns
1 tsp. crushed rosemary
1 tsp. dried thyme
1 tsp. garlic powder
Hard rolls or French bread
12 slices Swiss or your favorite cheese (optional)

Remove and discard all visible fat from roast. Place in slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender.

Remove meat from broth. Shred meat with 2 forks. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches.

This is Steve's favorite meal!