This recipe is from Real Mom Kitchen and it is fabulous. I love french dip sandwiches and this had kind of a french dip like taste - the meat is so moist and wonderfully flavored. I modified the ingredients just a little because I always have chicken broth on hand (the original recipe calls for beef broth instead). My whole family (that's all 3 kids!) loved these sandwiches.
Crockpot Italian Beef for Sandwiches
1 can chicken broth (about 2 cups)
1 1/2 teaspoons beef bouillon granules
1/2 cup water
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried minced onion
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 tsp dried chopped bay leaves (or 1 bay leaf - remove after cooking)
1 packet dry Italian salad dressing mix (Good Seasons)
2 1/2 lb beef chuck roast
Combine broth, bouillon granules, water, pepper, oregano, basil, dried onion, parsley, garlic powder, bay leaves (or leaf), and salad dressing mix. Whisk to combine. Place roast in crockpot and pour broth mixture over the meat. Cover and cook on low for 10-12 hours. 45 minutes before cooking time is done lift out meat and shred with 2 forks. Strain juices from crockpot into a bowl and then put back into crockpot. Put shredded meat back in crockpot and let meat absorb juices on low for about 45 minutes - I turned it to warm after about 25 minutes. Serve on crusty rolls or toasted hoagie rolls* with shredded mozzarella cheese on top of meat. SO good!!
*I used hoagie rolls. I opened up the rolls, brushed them with melted butter and sprinkled them with grated parmesan cheese then toasted them under the broiler until golden brown. This added a great taste to the sandwiches.