French Dip Sandwiches

3 lb. beef boneless chuck roast

1 ½ c. water

1/3 c. soy sauce

1 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1 clove garlic, finely chopped

1 dried bay leaf

3 or 4 peppercorns

2 loaves (1 lb. each) French bread

1.  Trim excess fat from beef.  Place beef in crockpot.  Mix remaining ingredients except bread; pour over beef.

2.  Cover and cook on low setting for 7 to 8 hours or until beef is tender. 

3.  Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker.  Cut beef into thin slices.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping.