My friend Melaney sent me this recipe last week. I was already prepped for making BBQ short ribs in the slow cooker, so I set the recipe aside for this weekend. I just got home from Wegmans and it's simmering now. Within an hour my house is gonna smell soooo goood.
Here it is, exactly as she sent it to me. I used top steak instead of chuck roast.
2 cups water
½ cup soy sauce
4 whole peppercorns
1 tsp. dried rosemary
1 tsp. dried thyme
1 bay leaf
1 tsp. garlic powder or one minced garlic clove
3 lbs boneless beef chuck roast, trimmed of all fat.
Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in crockpot and cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth and shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping. Good topped with Swiss cheese or sautéed onions, peppers or both.