Crockpot Herb French Dip

1 3 lb. boneless beef chuck roast
1 medium onion , diced
3 garlic cloves, minced
2 C water
1/2 cup Bragg's liquid Aminos
1 bay leaf
6 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
crusty Italina rolls
Directions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. Top with onions and garic.
In a medium bowl, combine water, liquid Amminos, bay leaf, peppercorns, and remaining seasonings. Pour mixture over roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. I served the sandwiches open faced.