Shredded Italian Beef in the Crockpot
Ingredients
1 1⁄2 cups beef broth1⁄2 teaspoon ground black pepper
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried parsley
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1 bay leaf
1 (5/8 ounce) package Italian salad dressing mix
2 1⁄2 lbs chuck roast (trim the fat off)
Directions
Combine broth and all seasonings in a saucepan. Stir well and bring to a boil.Put meat in a crock pot and pour dressing mixture on top.
Cover and cook on low for 10-12 hours or on high 4-5 hours.
Remove bay leaf and shred meat an hour or so before serving. Great served on a hoagie bun with Provolone cheese melted on top.
Learn MORE / Get RECIPE at Brenda W via Food.com
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