1 ½ C beef broth
1 t salt
1 t dried oregano
1 t onion salt
1 t garlic powder
1 (7 oz) pkg Italian style dressing mix
1 5 lb chuck roast
1 C water
1 t pepper
1 t dried basil
1 t dried parsley
1 bay leaf
Combine water and beef broth with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and dressing mix. Whisk to combine; Place roast in slow cooker and pour salad dressing mixture over. Cover; cook: Low 10-12 hours or high for 4-5 hours. Remove bay leaf and shred. Replace meat until ready to serve to soak up extra juices. Serve on crusty rolls with provolone cheese.
Source: Rissa Koenig
1 t salt
1 t dried oregano
1 t onion salt
1 t garlic powder
1 (7 oz) pkg Italian style dressing mix
1 5 lb chuck roast
1 C water
1 t pepper
1 t dried basil
1 t dried parsley
1 bay leaf
Combine water and beef broth with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and dressing mix. Whisk to combine; Place roast in slow cooker and pour salad dressing mixture over. Cover; cook: Low 10-12 hours or high for 4-5 hours. Remove bay leaf and shred. Replace meat until ready to serve to soak up extra juices. Serve on crusty rolls with provolone cheese.
Source: Rissa Koenig
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