Ready in 45 minutes
These are to die for -- rich and flavorful; keeps great in the fridge for munching on through the week as leftovers, and the meat can be used for other things, like burritos or over cooked egg noodles. You can use anywhere from 2 1/2 lb. to 5 lb. roast, depending on the size of your family or how much you want as leftovers. It quickly became a favorite in our house.
"This is SO easy and SO flavorful! What a hit! I started the cooker at home, then took it on the road across the city to my brother and sister-in-law's house. Instead of losing 45 minutes of cooktime to the ride, I plugged it into a AC/DC converter box that plugs into the cigarette lighter. The wattage the cooker pulled was within the limit of the box. Made the van smell SO good. Gives new meaning to food-on-the go. What a great option for tailgating at the football game, too!"- rosepool
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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.
This is outstanding served on toasted hoagie rolls; just put your desired amount of the meat on the rolls, and top with your favorite sliced cheese (provolone is outstanding) and broil to melt the cheese.
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jesstoad1 2 weeks ago
shelly_carroll 3 weeks agoIt was good, not great. I used water and had to add salt at the end. Beef broth probably would have been better. No complaints tho. It was alright.
ParisJ 2 months agoJust okay - prefer a french dip - won't make again.
ParisJ 3 months agoJust okay - wont make again
sheilaroberts5203 3 months ago
stiles_p 3 months agoEasy & yummy! I've made this twice this month. I pan seared the meat first & added 1 slice onion. Served on rolls with pub style horseradish sauce.
cherv1 3 months agoGood but not great.
irishrutter 4 months agogood
straberrylover23 4 months ago
chrissycronin 4 months agoAlmost as good as the Italian roast beef I grew up eating! It was a tad salty the first day, but less so on day 2. I took the leftovers to work and got hugs for sharing!!
Smokinhotdad 4 months agoGreat recipe. Made it with the beef broth (not water). We served it on hoagies with cheese and hot peppers to taste.
amykamm 4 months agoAlways a winner every time it's made.
Lyleaberto 4 months agoMy family LOVES this!!! I almost hurt myself eating this ;)
cristinakj 4 months agoThese were PHENOMENAL! Used beef broth - not water - and cooked on high as per instructions. Used Chuck roast - just over 2.5 lb - and served on hoagie rolls from the bakery. Topped with provolone, toasted and served with a bowl of sauce for dipping. I'm not a big 'salt' person - rarely use it - but this was fantastic, made exactlyas written. Served with baked tater tots.
dmcmil4911 5 months agoVery good taste
Tanyakdvm 6 months agoBecause of time restraints, I cooked on low for four hours and high for two - turned out GREAT. Will probably always cook it this way in the future. Will definitely be making this recipe again.
alejandra_mulhern 6 months agoMade this tonight for my family. We all enjoyed it! I poured some of the beef stock in small bowls incase they wanted to dip their sandwiches for more flavor. Thanks for posting recipe!
bryvloo16 6 months agoCooked per direction and was so tender and full of flavor! Will be making again!
KatiesKaffe 6 months agoYummy. Using at our son's graduation open house.
mizzbhaving 7 months agoIt was a bit salty for us and the flavor is concentrated only in the broth. The meat was tender but bland unless you dip the sandwiches into the juice.