Shredded Italian Beef in the Crockpot


1 1⁄2 cups beef broth

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried oregano

1⁄2 teaspoon dried basil

1⁄2 teaspoon dried parsley

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

1 bay leaf

1 (5/8 ounce) package Italian salad dressing mix

2 1⁄2 lbs chuck roast (trim the fat off)


Combine broth and all seasonings in a saucepan. Stir well and bring to a boil.

Put meat in a crock pot and pour dressing mixture on top.

Cover and cook on low for 10-12 hours or on high 4-5 hours.

Remove bay leaf and shred meat an hour or so before serving. Great served on a hoagie bun with Provolone cheese melted on top.

Learn MORE / Get RECIPE at Brenda W via

To help with slow website load, we have put all photos for this article here: View photo gallery.