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
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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.
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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.
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One reviewer added a few sliced green peppers to the crockpot an hour or so before it was done.
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When done, remove bay leaf, and shred meat with a fork.
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After shredding, put it back in the crockpot to cook an additional half hour to soak in the juices.
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Serve on crusty rolls with roasted sweet or hot peppers, if desired.
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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.