CrockPot Italian Beef (Roast)

1 1/2 cups beef broth
1 cup water
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
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

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 (You may do 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.

****This is a delicious way to cook a roast. I halfed the recipe and used about a 2 lb roast. However, a 5 lb roast will be great when serving lots of people. We used it for roast beef sandwiches one and ate as 'plain roast' the next night with rice. The longer the meat marinades in the juices, the tastier.