French Dip Sandwiches

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.