Yummmmm.... I love sandwiches, especially when the meat inside has been slowly marinated all day. I served these on my homemade Hoagie Rolls and didn't hear any complaints from anybody about dinner that night. The meat was very tender and flavorful. The provolone cheese is a definite must. My hubby likes to dip his sandwiches so he used the leftover marinating juice as an au jus. I found this keeper on My Kitchen Cafe.
Italian Beef Sandwiches
1 1/2 cups beef broth 1 cup water 1 teaspoon salt 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 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand) 1 (5 pound) chuck roast (I used a 3.5 pound roast and didn't change any of the amounts of ingredients.)
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with provolone cheese.
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