1 sirloin tip roast
1/2 cup lite soy sauce
1 beef bouillion cube
2 bay leaves
3-4 peppercorns
1 t. dried rosemary leaves
1 t. dried thyme
1 t. garlic powder
Place trimmed roast in 5 quart Crockpot. Mix other ingredients and pour over roast. Add water til roast is almost covered. Cook on high until very tender (6-7 hours). Remove roast, reserving broth. Shred roast with forks. Serve roast in French rolls with broth for dipping.
Serves 12-15.
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