serves 12 (optimistically)
Ingredients
- 3.5-4lb boneless chuck roast cut in half
- 1/2 cup soy sauce
- 1 beef bouillon cube or equivalent
- 1 bay leaf
- 3-4 peppercorns
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder or a couple cloves of garlic
Instructions
- brown roast
- place roast and all ingredients in crockpot
- cook on low until tender (8 hours?)
- strain juice and chill to remove fat (reheat to serve)
Notes
I often cook on low overnight, strain some juice, and turn it on warm when I woke up. Then you just warm up the au jus at lunch time.