Remove and discard visible fat from roast. Place trimmed roast in slow cooker.
In medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns,rosemary, thyme, and gar lic powder. Pour mixture over roast and add enough water to almost cover roast. Cover,and cook on low heat for 10 to 12 hour, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with fork and distribute on bread for sandwiches. Used reserved broth for dipping.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 21 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 24.5mg||8 %|
|Sodium 37.7mg||1 %|
|Potassium 160.5mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 10.1g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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