French Dip Sandwiches

I thought I would get caught up on all my recipes this week. I have so many that aren't online, so that means I have to write them out - which can get a bit tedious after a while. Note, none of these recipes have pictures, but as soon as I make them again, I will post some. So, here's the first one:

French Dip Sandwiches
Betty Crocker Cookbook (10th Ed. p. 156)
Makes: 10 sandwiches Prep: 5 min Cook: 8 hr

3 lb	beef boneless chuck roast
1 ½ c	water
⅓ c	soy sauce
1 t	dried rosemary leaves
1 t	dried thyme leaves
1 clove	garlic, finely chopped (or ¼ t garlic powder)
1	dried bay leaf
3 or 4	peppercorns
2- 1 lb	loaves French bread

If beef roast comes in netting or is tied, do not remove. In 3 ½- to 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.

Cover and cook on Low heat setting 7 to 8 hours.

Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.

--This is delicious. We've eaten it twice already!