Italian beef sandwiches

• Meat

  • 5 lb Beef round or rump roast

• Produce

  • 2 tsp Basil, dried
  • 2 Bay leaves
  • 2 1/2 tsp Garlic powder
  • 2 tsp Onion, powdered
  • 2 tsp Oregano, dried
  • 2 tsp Parsley, dried

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 2 1-oz packages Italian dressing seasoning
  • 1 Peppers, roasted
  • 2 tsp Salt

• Bread & Baked Goods

  • 1 Submarine sandwich buns

• Dairy

  • 1 Provolone cheese

• Liquids

  • 3 cups Water

Found on slowcooker.cooktopcove.com

Directions

• Add water and all of the seasonings into a saucepan. Mix together and bring to a boil.
• Add roast to a 6-quart slow cooker, then pour boiled seasoning mix over the roast. Cover and cook on low 9 hours or high for 4 hours.
• Remove bay leaves and shred roast with two forks inside the slow cooker. Cover and cook on low for another 30 minutes, allowing the meat to soak in the juices.
• We recommend putting the meat on buns, then topping with cheese and putting the open-faced sandwich in the oven to broil for 1-2 minutes allowing the cheese to melt. Remove from the oven and finish off with roasted peppers.