This dish can also be served as sliced roast with a gravy made from the Italian seasoning mixture, boiled potatoes, carrots and green beans. Yield: 14 servings

Recipe courtesy of Beaver Creek Farm
Ingredients:
2-4 cups water
2 Tb Italian seasoning (or use a packet of dry Italian Salad Dressing mix)
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp dried parsley flakes
1 tsp pepper
1 beef bouillon cube
1 bay leaf
14 French rolls (5" long)
Directions:
Place roast in a slow cooker or crock pot.
Combine the water and seasonings; pour over roast. The water mixture should almost cover the roast; if not, add more water.
Cover and cook on low for 8-10 hours.
Discard bay leaf. Remove meat and shred with a fork.
Serve on rolls.