An excellent crockpot recipe by Carol Allen of McLeansboro, Illinois ( inTaste of Home Magazine). I added the cheese to Mrs. Allen's recipe since we both love cheeses of all kinds (Mozzarella can also be used).
Serves: 8-10
Prep.Time: 15 minutes
1 3-4 pound boneless Beef Chuck Roast -- trimmed
3 tablespoons dried Basil
3 tablespoons dried Oregano
1 cup Water
1 envelope dry Onion Soup Mix
10 Italian Rolls or Sandwich Buns -- lightly toasted
10 slices Provolone cheese
Place roast in a slow-cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on Low 7-8 hours, or until meat is very tender. Remove meat; shred with two forks and keep warm. Strain broth; skim off fat. Serve meat on rolls, topped with a slice of cheese, with broth separate for dipping if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved