French Dip

This is the best crockpot recipe I've got! We have church from 3-6pm right now, so I'm all about the crockpot... We come home from church and want to eat the walls of our house—it smells so good!

French Dip
1 beef chuck roast
2 cups water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
Split hoagie or dinner rolls

Put all in crockpot (except rolls, of course). Cover and cook on high 5-6 hours or till beef is tender. About 30 minutes before it's done, add 1 large onion, sliced into rings and let soften. When done, remove meat from broth; shred with fork & keep warm. Strain broth and skim off fat--make sure you get the peppercorns out!
When serving, put shredded meat and onion on rolls and use the broth for dipping sandwiches.
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