Megan's French Dip

1 chuck roast (whatever size works for your family)
2 c. water
1/4 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
1/4 tsp. ground black pepper
Crusty rolls

Place roast in crockpot. Add water, soy sauce, and seasonings. Cover and cook on high 5-6 hours, or until beef is tender, turning roast once during cooking time. Remove meat from broth and shred with fork. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.