This is a recipe in our ward cookbook, and every time I have made it, I have just fallen in love all over again. I'm not a fan of the whole dip-bread-in-broth thing (can't stand soggy bread) but this meat is so great and can be just sliced and paired with mashed potatoes. I have used the leftovers with stir-fry and on top of taco salad. Try it the next time you make a roast. You won't be disappointed!
3-4 pound roast, trimmed of all visible fat (bottom or rump roast works best)
1/2 cup soy sauce
1 cube beef boullion
1 bay leaf
1/2 tsp ground rosemary (or 1 tsp crushed)
1 tsp garlic powder
Place roast in crock pot. In separate bowl, mix rest of ingredients. Pour over the roast and add enough water to just cover the meat. Cook on high for 5-6 hours, or on low for 8-12 hours depending on the size of the roast. Serve on rolls and use juices for dipping.