1 lean beef roast (3 to 4 lbs.)
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 tsp. dried crushed rosemary
1 tsp. dried thyme
1 tsp. garlic powder
Hard rolls or french bread

Remove and discard all visible fat from roast. Place in a 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; reserve broth. Shred meat with a fork. Serve on hard rolls or french bread slices with broth. Yield: 12 sandwiches.

I found this recipe in one of our local publications. It's great for an easy winter meal, since the meat cooks all day without and attention.