Source: Ginger St. Thomas (Gardenweb Recipe Exchange)
adapted by http://theresalwaysthyme.blogspot.com
2 cups water
1/2 cup soy sauce
4 whole peppercorns (I use way more!)
1 teaspoon dried rosemary
1 teaspoons dried thyme
1 bay leaf
1 teaspoon garlic powder
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split
Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in the crock pot and cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth and shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.
It's really good topped with cheese, sautéed onions, mushrooms, peppers or whatever you like. My new favorite is roasted red onions!