Combine the beef broth, black pepper, oregano, basil,
parsley, onion powder, garlic powder, bay leaf, and
salad dressing mix in a saucepan. Stir well, and bring
to a boil for a couple of minutes until all the powders
are dissolved.
Place roast in slow cooker, and pour salad dressing
mixture over the meat. Add some water, if needed,
to barely cover the meat. Cover, and cook on Low
for 10 to 12 hours, or on High for 4 to 5 hours.
The beef should be tender enough to easily shred
into threads. When the roast is tender enough, remove
bay leaf. Leave the juices in the cooker. Set the
cooker to low, if you had it on a higher temperature.
Remove the roast from the slow cooker, and allow
it to cool enough to handle. Shred meat with a couple
of forks. Return the shredded meat back to the slow
cooker and the cooking liquid. Continue to cook,
on low power, for at least one hour before serving.
But cooking it longer is also good.
Serve on toasted sandwich buns or rolls. Then top
with provolone cheese, and place in a broiler to
melt the cheese. Some roasted bell pepper also go
well with these sandwiches. Be sure to drip a lot
of the cooking juice on your sandwich bun. It's
messy, but it delicious.
Cliff Note: I don't use the cheaper chuck
roast for this recipe. Yes, it will cook more quickly
to be tender. But it's a lot of trouble picking
out all the fat from a chuck roast (you really don't
want any fat left when you return the shredded meat
back to the slow cooker).
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