1 (3 lb.) beef chuck roast, trimmed
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5 to 6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve on rolls. Makes 8 servings.