French Dip Subs

This recipes is actually from mom.  It is the best one I have tried and all of us love it (kids included).

1 beef chuck roast (about 3lbs.)
1/2 c. soy sauce
1 tsp. dreid thyme
1 bay leaf
2 c. water
1 tsp. dired rosemary
1 tsp. garlic powder
3-4 whole peppercorns*
8 French rolls

Place roast in a slow cooker.  Add water, soy sauce and seasonings.  Cover and cook on high for 5-6 hours or until beef is tender.  Remove meat from broth; shred with fork.  Pour broth into small cups for dipping.  Serve beef on rolls.

When we did this, Bridger got all the peppercorns, and we heard about it every time he got one.  He wasn't a fan of the peppercorns, but loved the sandwich.  Next time I think I will make sure to fish out all the peppercorns before serving...resulting in less noise (from Bridger) at dinner time.

I also thought that there wasn't enough broth, so I would also increase the broth ingrediants--probably one and a half of everything.  That way if we have left over meat, we will also have some left over broth to dip it in.