 | | Directions | | In a small sauce pan, combine broth and seasonings. Bring to a boil. Place roast in slow cooker and pour broth mixture over the top. Cook on low for 10-12 hours or on high for 4-5 hours. When done, remove bay leaf and shred meat with a fork. Cook on low for another 1/2 hour. |
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| Ingredients | | - |  | 5 pounds beef roast, boneless |
| - | | 3 cups beef broth |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon black pepper |
| - | | 1 teaspoon oregano |
| - | | 1 teaspoon basil |
| - | | 1 teaspoon onion salt |
| - | | 1 teaspoon parsley |
| - | | 1 teaspoon garlic powder |
| - | | 1 bay leaf |
| - | | 2 packages dry Italian-style salad dressing mix |
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