I have tried these two recipes from the "Taste of Home Magazine", issue April/ May 96. These were very, very good. I hope you will like them as much as my family does. :-)
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. Yields: 8 servings.
