French Dip Sandwiches

1 Beef chuch roast
2 cups water
1/2 c soy sauce
1 tsp rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
black pepper to taste
8 french rolls, split

Place all ingredients in a crockpot. 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: skim off fat. Pour broth into small scups for dipping. Serve on rolls.

Label: French Dip Sandwiches Place in crockpot cook on high 5-6 hours. Remove and shred strain broth and skim fat. Pour broth into bowls to sip. 4/26/09