4 lbs. boneless beef roast 1/2 cup soy sauce 1 beef bouillon cube 1 bay leaf 3 whole balck peppercorns 1 tsp dried rosemary, crushed 1 tsp dried thyme 1 tsp garlic powder 1/2 cup white wine 1 large onion, sliced into rings.
Remove all visible fat from roast. Place in slow cooker. Add all the other ingredients and cook on low for 12 hours. Serve on crusty French rolls with the au jus to dip it in. Bon appetit!
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