A delicious and easy-to-make recipe for tender beef sandwiches with a flavorful dipping broth.
Place the beef roast in the slow cooker.
Ensure the beef is evenly placed for consistent cooking.
Add the water, soy sauce, rosemary, thyme, garlic powder, bay leaf, and peppercorns to the slow cooker.
Mix the liquid and spices before pouring them over the beef for even flavor distribution.
Cover and cook on high for 5-6 hours until the beef is tender.
Check the beef occasionally to ensure it doesn't overcook.
Remove the beef from the slow cooker and shred it using forks.
Let the beef cool slightly before shredding to make it easier to handle.
Strain the broth to remove the spices and skim off any fat.
Use a fine mesh strainer for a clear broth.
Serve the shredded beef on rolls with small bowls of broth for dipping.
Warm the rolls before serving for a better texture.
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