1 boneless beef top round roast (4 lbs.)

2 cups water

2 T. Italian seasoning

1 t. each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper

1 bay leaf

14 French rolls (5 inches long)


Cut roast in half. Place in a 5 quart slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10 to 12 hours or until the 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. Makes 14 servings. Source: Unknown

Contributed by: Edit

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