4 Cloves Garlic
Black Pepper, to taste
Throw all ingredients into a slow cooker and cook covered on High for 3 hours.* Give it a quick stir and turn the temperature down to Low for another 2 hours. Remove the roast, and slice it thinly across the grain. Return slices back to the slow cooker and cook for one more hour. Serve on buttered, toasted french rolls with small bowls of the broth for dipping.
* Note: You could just leave it on the Low setting all day instead. But, as usual, I was rushing this recipe and trying to make it ready in 5 hours instead of 7-8.
Ooooooohhhh...new and shiiiiiinyyyyyyy....