This one is a favorite at our house -- quite possibly because it is so ridiculously easy!
(ideal slow cooker size: 4- or 5-quart)
- 2-lb beef top round roast, trimmed
- 3 cups water
- 1 cup light soy sauce
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 bay leaf
- 3 whole peppercorns (or the equivalent in table-shaker pepper)
Trim fat from roast. Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover. Cook on high 5-6 hours (though sometimes ours is done around 4-4.5 hours). Remove meat from broth. Thinly slice or shred. Keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. Makes approximately 12 servings.