SLOW COOKER ITALIAN BEEF SANDWICHES

By á-6145

Ingredients

• 1.5 C BEEF BROTH
• 1 C WATER
• 1/2 TSP SALT
• 1 TSP 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 OZ) PACKAGE DRY ITALIAN STYLE SALAD DRESSING MIX
• 1 (5 LB) CHUCK ROAST
• CRUSTY ROLLS SPLIT
• MOZZARELLA OR PROVOLONE CHEESE, SHREDDED

Preparation

Step 1

COMBINE WATER AND BEEF BROTH WITH SALT, 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 10-12 HOURS, OR ON HIGH FOR 4 TO 5 HOURS. REMOVE BAY LEAF, AND SHRED MEAT WITH A FORK. RETURN MEAT TO THE SLOW COOKER SO MEAT CAN ABSORB SOME OF THE JUICES.

TO SERVE, HEAT BROILER. PLACE SOME SHREDDED CHEESE ON BOTTOM HALF OF EACH ROLL. PLACE UNDER THE BROILER UNTIL CHEESE IS MELTED AN BREAD IS SLIGHTLY TOASTED. TOP WITH SHREDDED MEAT AND TO HALF OF THE ROLL.