Slow Cooker Italian Beef Sandwich

2-3 pound beef bottom round or eye of round roast

1 (32 ounce) box of beef broth

½ teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

2 garlic cloves, minced

1 teaspoon dried parsley

1 (.70 ounce) package Italian salad dressing mix

Place beef roast in a slow cooker, fat side up. Pour broth into a medium saucepan and add all other ingredients. Stir well and bring to a boil. Pour broth mixture over the roast. Cover and cook on high 8-10 hours.

If possible, turn roast over after 5-6 hours.

Before serving, flip roast over again and scrape off any visible fat. Remove the roast from the slow cooker, place in a large bowl and using two forks shred the roast. Return the beef back to the broth in the slow cooker. Serve on Italian rolls with peppers if desired.

Note: Prep time: 10 minutes, cooking time 8-10 hours.

Serves 6-8

Crystal Maleski

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