Kansas Girl's French Dip Sandwiches

Ingredients

• 3 1/2-4 lbs roast
• 1/2 cup soy sauce
• 1 beef bouillon cube, I use Better Than Bouillon Beef Base, just follow directions on jar
• 1 bay leaf
• 3-4 peppercorns
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 6 hoagie rolls or crusty French bread

Directions

1. 1

   Place, the trimmed of fat, roast in the crock pot.

2. 2

   In a separate bowl, COMBINE: Soy sauce, bouillon cube or the Better Than Broth, bay leaf, peppercorns, rosemary, thyme, and garlic powder.

3. 3

   Pour this broth you just mixed up over the roast.

4. 4

   Add water to the crock pot until it is almost covered.

5. 5

   Cook covered on low heat for at least 7 to 8 hours or until the roast is very tender.

6. 6

   Remove the roast, reserving the broth.

7. 7

   Remove the bay leaf from the broth and toss.

8. 8

   You can either shred the roast or just slice it thinly. If slicing, slice against the grain for tenderness.

9. 9

   Layer the roast in the rolls, as much roast or as little as you want. Sometimes I tear some of the center of the roll out so it's not too thick.

10. 10

    Serve the reserved broth for dipping your sandwich inches.

11. 11

    Just a note: You might have to tweak some of these seasonings to your taste. We didn't like the rosemary at first, so I went lighter on it, now we love it. This recipe is super easy and delish!