Ingredients
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4 -5 lbs boneless beef chuck roast (butcher twine removed)
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2 cups water
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2 teaspoons salt
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2 teaspoons black pepper
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2 teaspoons oregano
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2 teaspoons basil
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2 teaspoons onion powder
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2 teaspoons dried parsley
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2 teaspoons garlic powder
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2 teaspoons red pepper flakes (or to taste)
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2 bay leaves
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2/3 ounce italian seasoning mix (1 packet Good Seasons)
Instructions
- Mix all ingredients (except roast) in a large crockpot.
- Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
- Remove the beef and shred with two forks. Add back to the juices and enjoy.
- NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.