3 lb rump roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
3 peppercorns
Combine all ingredients in crock pot. Add enough water to almost cover the roast. Cover and cook on low 8-10 hours. Shred meat and serve on hearty french rolls with provolone cheese. Reserve sauce for dipping. So good.
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