French Dip Sandwiches

The best thing about this recipe...you make it in the crock pot and it DOESN'T heat up the kitchen...this recipe is so on the summer rotation!

1 (3-4 pound) chuck roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

4 peppercorns

3 teaspoons of chopped fresh rosemary

1 teaspoon thyme

2 teaspoons garlic powder

1-2 cans of beef stock

hoagie rolls

Place the roast in the crock pot. Combine the soy sauce, bouillon cube, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour over the roast and add as much beef stock to almost cover the roast. Cook on low for 7 hours. Remove the roast and shred. Place on the hoagie rolls and use the sauce in the crock pot for a dipping sauce.