Homerun Chuck Roast Sandwiches

Ali turned me on to this recipe a few years ago.  I thought I would share it because I think Sara's family would like it.  I didn't use cheese and it was a little spicy.  I loved it but my kids thought it was too much.  Here is the link for the original recipe.

INGREDIENTS

• 2 cups water with 1/2 a beef bouillon
• 1/2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano ( I didn't have this but it turned out great anyway)
• 2 teaspoons dried basil
• 2 teaspoons onion flakes
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• It calls for 2 bay leaves but I forgot
• 3-4 pounds chuck roast

DIRECTIONS

1. In a liquid measuring cup or bowl, combine water and beef bouillon with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder. Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on high 3 hours (or while at church :) an then put to slow for 3 or 4 more hours.  When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.