Ingredients
Units
Scale
- 1 1/2 cups beef broth
- 1 cup water
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion salt
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
- 1 (5 pound) chuck roast (I used a mock tender roast, I don’t know what kind of roast that is but it’s what the butcher labels it)
Instructions
- Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
- 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.
- When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crock pot). Serve on crusty rolls with cheese, if desired.
