Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck roast (3 to 4 pounds)

  2. 3 tablespoons dried basil

  3. 3 tablespoons dried oregano

  4. 1 cup water

  5. 1 envelope onion soup mix

  6. 10 to 12 Italian rolls or sandwich buns

Instructions Jump to Ingredients ↑

  1. Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low for 7-9 hours or until meat is tender. Remove meat; shred with a fork and keep warm. Strain broth and skim fat. Serve meat on rolls; use broth for dipping if desired. Yield: 10-12 servings.


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