3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste
Rolls
Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.
by Tiffany C.
Friday, January 15, 2010
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1 comment:
So delicious and easy! My family loved this.
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