1 (3 to 4 pound) lean beef roast
1/2 cup light soy sauce
1 low-sodium beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
Hard rolls or sliced French bread

Trim and discard all visible fat from roast. Place in crockpot. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover. Cover and cook on LOW for 10 to 12 hours or until meat is very tender.

Remove meat; strain and reserve broth. Shred meat with 2 forks. Serve on rolls or bread with broth for dipping.

Makes 12 servings.