Crockpot Italian Beef Sandwiches
2.5 lb. beef chuck roast
3/4 cup beef broth
3 cloves minced garlic
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tsp black pepper
1 bay leaf
1 tablespoon onion powder (or 1/2 cup chopped onions)
1 tablespoon dried parsley
salt to taste
Place roast in crockpot.
In a saucepan, heat the broth up and add the remaining ingredients. Stir to combine.
Pour broth mixture over roast. Cook on low for 6-8 hours.
Shred beef with a fork and continue to cook on low, uncovered, an additional half hour.
Serve on toasted hoagie rolls with peppers and cheese, if desired.