I got this recipe from my Mom years ago and I think it's one she clipped out of some newspaper or magazine back in the 1950's.  We ate a lot of beef because my Dad and Grampa raised prized beef cattle and my gramma also had tons of chickens, too.  But I don't like reheated chicken or turkey, so I use a lot of beef.

FRENCH DIP SANDWICHES

1 lean roast beef (3-4 pounds) I use rump roast or a marbled large rib roast usually
1/2 cup soy sauce or tamari
2 beef bouillon cubes
a small handful of colored peppercorns'
1 tsp crushed dried rosemary
1 tsp dried thyme
1 tsp garlic powder (not salt)

Remove and discard all visible fat from the roast.  Put all the dry ingredients into a small oval or round granite ware roasting pan, stir a bit.  Rinse and place whole roast in the pan.  Add water to almost cover the roast, cover the pan first with a sheet of aluminum foil (to stop the meat from drying out) and then put the roaster cover on top of the foil.

Bake in a 350 degree oven for about 4-6 hours, or in a slow 325 or 300 degree oven for 5-7 hours.  I like to bake mine longer and at a slower temperature because it turns out more moist and tender. When you remove it from the oven and it's done baking, you need to use a fork to shred the meat, and you can eat it as it, or put it on hard rolls or French Bread to make sandwiches and use the sauce from the pan as your dipping sauce. 

You can also make this in a slow cooker but it will have to roast for at least 10-12 hours to be tender.

I usually serve this with either mashed or scalloped potatoes and a veggie side dish like corn on the cob