3-4 lbs. lean roast beef (we use rump), fat removed
Combine:
1/2 cup soy sauce
1 beef bullion cube
1 bay leaf
2-4 peppercorns
1 tsp. fresh rosemary
1 tsp. thyme
1 tsp. garlic powder
Pour over roast in crock pot and add water until almost covered.
Cook on low for 8-10 hours. Slice or shred meat. Serve on French bread, dipped in hot Au jus from crock pot.
Submitted by Juli
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