3 lbs. beef chuck roast,
trimmed of fat

2 cups water

½ cup soy sauce (can use
lower sodium soy sauce or
liquid aminos)

1 t. dried rosemary

1 t. dried thyme

1 t. garlic powder

1 bay leaf

3 or 4 whole peppercorns

8 hoagie buns or French rolls

Place meat and liquids in a slow cooker. Place seasonings in a spice ball and place atop liquids
in slow cooker. Cook on low
10 to 12 hours, or high 6 to 8 hours.

Remove meat; shred with fork.

Strain au jus; skim fat. Slice buns. Place meat in buns. Pour au jus in small cups for dipping.

Recipe courtesy of Amelia Patrie, West Lafayette, Indiana

Cook’s note: Any leftovers can be the basis for beef vegetable soup. Or thicken the au jus, stir in remaining meat and serve with bread and mashed potatoes as hot roast beef sandwiches.