Slow Cooker French Dip Sandwiches

Place beef roast in the slow cooker and add the beef broth, soy sauce, bay leaf, pepper, salt, rosemary, thyme, garlic powder and onion powder. Cover and cook on low for 6–8 hours, or until the meat is tender. Remove the meat from the crockpot and shred it with two forks—it should shred easily. Skim off any fat on the top of the drippings, and then return the shredded meat to the crockpot. Cook for another 1–2 hours on low.

Preheat the broiler to high. Remove meat from the crockpot and strain the liquid, making sure to keep the liquid. Slice the rolls in half and place them on a baking sheet under the broiler to toast them lightly. Remove from the oven and butter them. Pile shredded beef on one half and top with cheese. Broil again until the cheese is melted and bubbling. Serve sandwiches with the meat drippings on the side for dipping.

Leftover meat and broth keeps well in the refrigerator for 3–4 days.