Season'S Crock Pot Chicago Italian Beef Sandwiches - cooking recipe

Ingredients

1 teaspoon salt
1 teaspoon black pepper, ground
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion salt
2 -3 cups water or 2 -3 cups broth
1 teaspoon parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package dried Italian salad dressing mix
5 lbs rump roast or 5 lbs chuck roast
3 beef bouillon cubes (optional)
1 green pepper, sliced (optional)

Preparation

In a medium saucepan over medium heat. Combine the salt, pepper, oregano, basil, onion salt, water, parsley, garlic powder, water, bay leaf and salad dressing mix. Stir well and bring just to a boil.
Place roast in a slow cooker and pour mixture over the roast. cover and cook on low setting for 10-12 hrs on low or high for 4-5 hours.
The best thing to do is to have it cook in the slow cooker until it is cooked through, remove the bay leaf, then shredd it and return it to the juice for about an hour.
Optional - Last 45 minutes add boullion cubes and green pepper. If you use broth instead of water don't add the bouillon cubes.
Serve on Italian bread.