French Dip

I've got this in my crock pot today. This recipe came from Allie too. My sister Lindsay told me that the leftovers make great beef enchiladas the next day. Can't wait for tomorrow to come now.

French Dip

2 lbs Chuck Roast

2 cups water

1 cup soy sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried garlic powder

1 bay leaf

4-5 peppercorns

Put everything in crockpot and cook on low 8-10 hours. Shred meat with forks and serve up on toasted hoagie buns smeared in horseradish sauce and melted cheese of your choice.