BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 16 2013

Grad Party - Make Ahead Savory Italian Beef Sandwiches

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    1 boneless beef chuck roast (3 to 4 pounds)
    3 tablespoons dried basil
    3 tablespoons dried oregano
    1 cup water
    1 envelope onion soup mix
    10 to 12 Italian rolls or sandwich buns

Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix.
Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat. Serve meat on rolls; use broth for dipping if desired. Can be frozen, then thawed and warmed in crock pot.  Yield: 10-12 servings.