1 beef roast (3 lb) (I just use whatever cut I have on hand)
2 cups water
1/3 cup soy sauce
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic powder
1 bay leaf
pepper to taste
Directions: Place all ingredients in crockpot. Cook on high for 5-6 hours or until tender. Remove meat and shred with fork. Skim off fat. Pour broth in small cups for dipping. Serve on rolls.
My thoughts: If you like a salty dip then add more soy sauce and some salt. Serve this with Angela's Spinach Penne Toss--Wonderful!
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