French Dip Sandwiches with Pulled Beef

Remove fat from 1 (4 lb) blade roast and place in slow cooker. Crush 1 Tsp of rosemary in motor & pessal. Add it to a bowl with 1/2 a cup of soy sauce. Add 1 beef bolion cube, 1 bayleaf, 3 whole black peppercorns, 1 Tsp dried thyme, and 1 Tsp of garlic powder. Mix sauce well then pour over the roast. Add enough water to almost cover the roast. and cook on low for 10-12 hours (high 4-5). Place broth in fat separator then pull beef apart with two forks. Cover with foil and set up your bread. Place beef in bread and place the au-juice in a container for dipping.