1 lean beef roast (3 to 4 lbs.), rump, lean chuck, etc.
1/2 c. soy sauce
1 beef bouillon cube or equivalent beef base
1 bay leaf
1/2 teaspoon coarsely ground black pepper or pepper blend, or to taste
1 tsp. dried crushed rosemary
1 tsp. dried thyme
1 tsp. garlic powder
Hard rolls or French bread
Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook on LOW for 10 to 12 hours, or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hard rolls or french bread slices with broth.
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