Italian Beef Sandwiches

I found this here. I am adding it because I have started to use Italian dressing mix in almost all my crockpot meat recipes. Pork, chicken, beef. It is so good and adds the best flavor. You can also double this and freeze half for later.

3 cups water or beef broth
1 teaspoon salt (optional if you’re using canned beef broth)
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty)
1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily)

Combine broth/water and all seasonings. Add roast to your slow cooker and pour seasoning liquid over roast. Cover and cook on low for 10-12 hours or high 4-5 hours. Remove roast & shred. Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes).

To serve: Spoon some liquid over buns (optional). Add meat to your favorite type of sandwich rolls. If desired, top with provolone or pepper jack cheese. Other optional toppings includepepperoncinis , mild pepper rings, sauteed onions or mushrooms, red onion and roasted red peppers. Toast rolls before adding meat or after adding cheese, if desired.

Freezer Meal: Divide into meal-sized portions and add to a freezer ziptop bag (meat & broth). If you have time, thaw before reheating. Reheat over low to medium heat on the stove. If needed, add a little water or broth.

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