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.
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.
Jeanwgriffin 2y agoOh man... That was yummy! I toasted hoggie rolls in the broiler, added the meat, then toped with provolone and broiled another minute. So delicious.
Coriejeanne 3y agoThis was better then ok but not the most amazing thing I've ever had!. It was very spicy I had to ad a pk of dried brown gravy to take some of that taste away and it helped over all I may make again w/my own twist
CChingSam 3y agoThe meat was very tender and flavorful. I cooked it on high and it turned out perfect.
Carrye 6y agoI love how easy this was. I'll definitely be making this again, but this time I'll be able to do better. We were deep cleaning the carpets and the furniture in the kitchen prevented me from getting my measuring spoons. Also, I would prefer just cooking it on low as recommended, but time contraints meant we tore the meat early and switched to high for an hour rather than sticking with low. Nonetheless, it was very good.
Buny 10y ago[I posted this recipe.]