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Prep Time: 5 Minutes Cook Time: 600 Minutes |
Ready In: 605 Minutes Servings: 14 |
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I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen, reports Lori Hayes, Venice, Florida. The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time! For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce. Ingredients:
1 beef top round roast (4 pounds) |
2 cups water |
2 tablespoons italian seasoning |
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper |
1 bay leaf |
14 french rolls (5 inches long) |
Directions:
1. Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls. Yield: 14 servings.
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