1 {3 - 4 lb} chuck roast, fat trimmed off
1/2 C soy sauce
1 beef bouillon cube
1 bay leaf
3 - 4 peppercorns
1 t dried rosemary, crushed
1 t dried thyme
1 t garlic powder
Put roast and all ther ingredients in crock pot. Fill with water until roast is almost covered. Cook on low all day, until meat is tender and falls apart. Pull meat apart and serve on toasted deli-style buns. Remove bay leaf. Strain liquid and serve as au jus sauce.
No comments:
Post a Comment