Slow Cooker Italian Beef

• Gluten free
• Paleo

• Meat

  • 5 lbs Chuck, roast

• Produce

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

• Canned Goods

  • 1 1/2 cups Beef broth, low sodium

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 2 tsp Salt

• Liquids

  • 1 cup Water

Found on melskitchencafe.com

Ingredients

• 1 1/2 cups low-sodium beef broth
• 1 cup water
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 bay leaves
• 5 pounds chuck roast

Directions

• In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
• Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.