Ingredients
- 10 italian rolls
- 1 env dry onion soup mix
- 1,800 gr beef chuck roast trimmed (boneless)
- 240 ml water
- 16 gr oregano (dried)
- 6 gr basil (dried)
Place roast in a slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired.
