Italian Shredded Beef Sandwiches

Trim any excess fat from the roast. Place the roast in the bottom of the crock pot.

In a bowl, combine the water, salt, pepper, oregano, basil, onion powder, garlic powder, and Italian salad dressing mix. Mix well then pour over the roast.

Cover the crock pot and cook on low heat for 4-6 hours or until the meat is tender and will shred easily.

Remove the meat from the crock pot and let cool enough to handle. Turn the crock pot to high. Shred the beef with two forks, discarding any fat as needed. Return the shredded beef to the crock pot.

Let the beef cook for 15-30 minutes longer, uncovered, stirring occasionally.

Using a slotted spoon or tongs, place the Italian shredded beef on buns and top with any desired condiments or toppings. Serve immediately.

The cooked beef will freeze well with the liquid in an airtight container for up to 2 months. Heat through in the liquid (stove top or crock pot).