Rump Roast in Crockpot

(French Dip Sandwiches)

1 beef chuck or rump roast

2 Cups water

1/2 Cup soy sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

3 or 4 whole peppercorns

Put all in crockpot.  Cover and cook on high 5-6 hours or low 10 hours or until beef is tender.  Remove beef from broth.  Strain broth and skim off fat.

If desired, shred meat, use split hoagie rolls, and use broth for dipping sandwiches.