Categories: beef, crockpot, to try

Ingredients

• 3 cups beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 (.7 ounce) packages dry Italian-style salad dressing mix
• 1 (5 pound) chuck roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

2. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.

3. One reviewer added a few sliced green peppers to the crockpot an hour or so before it was done.

4. When done, remove bay leaf, and shred meat with a fork.

5. After shredding, put it back in the crockpot to cook an additional half hour to soak in the juices.

6. Serve on crusty rolls with roasted sweet or hot peppers, if desired.

7. optional toppings….sauteed mushrooms, red onion, sliced pepperoncini and sliced roasted red peppers. Place sandwiches under the broiler to melt the extra sharp provolone cheese.

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