Italian Beef with French rolls and bay leaf.
Instructions
1
Slice the 4-pound top round roast in half. Place the two pieces in a 5-quart slow cooker.
2
In a bowl combine 2 cups water, 2 Tbsp Italian seasoning, 1 tsp salt, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp dried parsley flakes, 1 tsp pepper, and 1 bay leaf. Pour the liquid over the roast.
3
Cover the slow cooker. Cook on low for 10-12 hours or until the meat is very tender.
4
Remove the bay leaf. Take the roast out of the slow cooker and shred it with a fork.
5
Skim the fat from the cooking juices. Return the shredded meat to the slow cooker.
6
Serve the beef on 14 French rolls that are 5 inches long.
