This is one of Bill’s favorites. We actually made it for friends tonight, and it worked really well. I just doubled the Au Jus sauce. We served the sandwiches with ruffles chips, raw carrots, and ranch dip, and it was a very easy meal that allowed us to fellowship instead of cook the whole time.
3-lb beef boneless chuck roast
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped (1 used 1/4 tsp. garlic powder)
1 dried bay leaf
3 or 4 peppercorns
2 loaves (1 lb each) French bread
1. If beef roast comes in netting or is tied, do not remove. In 3 1/2- to 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.