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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 1 |
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A friend of mine is a master of delicious meats and this is just one more of his amazing creations. This makes the house smell awesome and is excellent piled high on a roll with melty Provolone cheese. Oh, and don't forget the bibs...this one is messy! Ingredients:
4 -5 lbs boneless beef chuck roast (butcher twine removed) |
2 cups water |
2/3 ounce italian seasoning mix (1 packet good seasons) |
2 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons oregano |
2 teaspoons basil |
2 teaspoons onion powder |
2 teaspoons dried parsley |
2 teaspoons garlic powder |
2 teaspoons red pepper flakes (or to taste) |
2 bay leaves |
Directions:
1. Mix all ingredients (except roast) in a large crockpot.
2. Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
3. Remove the beef and shred with two forks. Add back to the juices and enjoy.
4. NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
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