French Dip Sandwiches

3-pound boneless beef chuck roast (or round steak or london broil)
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3-4 peppercorns
1 loaves french bread
8 slices of cheese (Provolone, cheddar, mozerella - you choose)

Trim excess fat from beef. Place beef in 4 quart slow cooker. Mix remaining ingredients except bread; pour over beef.

Cover and cook on low heat setting 7-8 hours or until beef is tender.

Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker. Shred beef.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping.