Italian Beef Sandwiches

Whoever I have to thank for inventing the slow cooker, I would personally like to shout several Hallelujahs their way! Not only is it easy, but it doesn't heat up the house for summertime. This recipe was adapted from allrecipes.com. I found it on My Kitchen Cafe blog by Melanie G. This has become my family's favorite meat sandwich ever...or in the words or my husband...please put it away before I have 500 sandwiches!

Italian Beef Sandwiches

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 (or 2 small ones)

1 (0.6 oz) packet of Good Seasons Zesty Italian dry salad dressing mix

1 (5 lb) chuck roast

*I used one of the extra large Knorr brand beef bouillon cubes that does 2 cups, so I did 2 1/2 cups of water plus the beef cube instead of doing separate broth and water and it turned out great!

Combine water, beef broth with seasonings. Whisk to combine. Season roast with salt and pepper and seare on all sides in olive oil. (I cut the 5 lb roast into four parts so it would lay better in the crock pot) Place meat in the slow cooker and pour seasoning mixture over the meat. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. When done, remove Bay leaves, and shred the meat with a fork. Put the shredded meat back in the juices for about 45 minutes to get extra yummy. Serve on crusty rolls with Provolone cheese.