Slow Cooker French Dip

One 2 1/4 lb. eye of round roast or rump roast

1 1/2 cups water
1 1/2 cups beef broth
1/2 cup soy sauce (low sodium)
2 cloves garlic, minced
2 tsp. rosemary
2 bay leaves

French Rolls or sub rolls

Spray a slow cooker with nonstick cooking spray. Cut roast into 2" chunks and put meat in slow cooker.

Mix water, beef broth, soy sauce, garlic, rosemary, and bay leaves. Pour over beef in slow cooker. Cover and cook on LOW for 8 to 10 hours. After 6 hours, remove bay leaf, then use forks to shred meat( continue cooking for remaining 2-4 hours).

Serve on toasted french rolls with au jus from the cooked beef.

Freezer Preperation: cut beef into chunks and package in one gallon freezer bag. seal
mix water, broth, soy sauce, garlic, rosemary and bay leaves: pour into one-gallon freezer bag and seal tightly. Combine both bags in another one-gallon freezer bag; seal, label, and freeze.