This is an easy roast recipe to throw in the slow cooker when you don't have time to cook at night. We had a late basketball game last night so I threw this recipe together in the a.m. and Presto! done at night.
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
3-4 pounds beef chuck roast
rolls or buns
Sliced provolone, swiss or cheddar cheese, which ever is your fave...I made a combo of all so people could have a choice!
Combine garlic, rosemary, bay leaves, soy sauce, and water in a slow cooker. Stir to combine.
Place the roast in the liquid in the slow cooker. Cook on low for 6-10 hours.
Remove roast from slow cooker and shred. Place liquid from slow cooker in another container and remove bay leaf. Return shredded beef to slow cooker. Add a small amount to the reserved liquid. Add just enough to make the beef nice and moist.
Place slice rolls or buns on a baking sheet. Place one slice of provolone on each roll. Place on the center rack of an oven under the broiler. Broil until cheese is melted and bread is golden brown. Serve on the rolls and put the liquid alongside so you can dip...YUM!! Enjoy~