French Dippy Sammie’s

1 (3 to 4 pound) boneless chuck roast, trimmed and cut in half
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 teas dried rosemary, crushed
1 teas dried thyme
1 teas garlic powder
12 French sandwich rolls

Place roast in a slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cookeruntil roast is almost covered.

Cover and cook on Low for 7 hours or until very tender. Remove roast, reserving broth; shred with 2 forks. Place shredded meat evenly in rolls and serve with reserved broth for dipping.I toasted our rolls to make them hold up a bit better against the dipping. I topped our sandwiches with sliced provolone cheese and picked onions.

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