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Question of the Week

CROCKPOT ITALIAN SHREDDED BEEF SANDWICHES 06/05/08

5 pound lean chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasons Italian salad dressing mix

Trim excess fat from roast and place in crockpot.

Mix water with all seasonings and pour over roast. Cover and cook on LOW 8-10 hours.

Remove meat and allow to cool slightly. Shred with a fork and return shredded meat to broth in crockpot and cook on HIGH until heated through, 15 to 30 minutes.

Use a slotted spoon and serve meat on large buns or rolls. This freezes well.