Slow Cooker Italian Beef Sandwiches

A yummy recipe Mark sent me that we tried out for our family July 4th party, and it was delicious! Oh so good!

Slow Cooker Italian Beef Sandwiches

3 cups water or beef broth (beef broth adds richness)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp. dried parsley
1 tsp. garlic powder
1 bay leaf
2 pkgs. dry Italian salad dressing mix
3-4 lb. rump roast or chuck roast (chuck shreds better)
sandwich rolls
provolone or Swiss cheese slices

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (You can also simply toss it in the microwave and heat for a few minutes). Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on' LOW' for 10 to 12 hours, or on 'HIGH' for 4 to 5 hours. If cooking on low, at the 8 hour mark, use two forks to shred the meat, and then let it continue the rest of the cooking time (if cooking on high, do at about 1/2 hour left); this allows the flavors to really soak into the meat. When done, remove bay leaf. Serve shredded beef on rolls topped with a slice of provolone or Swiss cheese. Enjoy!