1
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
3
Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
4
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches.
5
Used reserved broth for dipping.
