Roast - Anjanette's French Dip Sandwiches
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 teaspoon thyme
1 teaspoon garlic powder
3-4 peppercorns
1 roast
french bread rolls
monterey jack cheese
Put soy sauce, bouillon, bay leaf, thyme, garlic powder and peppercorns in crockpot.  Mix with 1 cup water.  Put roast in (I use chuck roast - it's the cheapest!) and cover it with water.  Cook on low 8-10 hours.  Butter bread and put cheese slices on, broil for a few minutes in the oven until toasted and cheese is melted.  Shred the meat and put it on the roll.  Use the juice for dipping.

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