1 (3-4 lb) lean beef roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 whole peppercorns
1 tsp dried crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
Hoagie buns
Sliced Swiss Cheese

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Mix all together and pour the mixture over the roast. Add water to almost cover roast. Cover slow cooker and cook on low for 10-12 hours until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork and distribute on rolls for sandwiches with cheese. Use reserved broth for dipping.