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3 lb. rump roast (any cut of beef will work)
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
3-4 peppercorns
1 tsp garlic powder
Combine the ingredients in slow cooker. Add enough water to almost cover meat. Cover and cook on low heat 10-12 hours (NOTE: I usually cook it overnight). Remove roast to plate and using two forks shred the meat. Place back in juices and leave on low heat or warm until ready to serve.
Remove meat from cooker with a slotted spoon and serve on rolls (NOTE: My favorite rolls are the french hamburger buns in Macey’s bakery).
