3 c. Beef stock
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. onion powder
1 tsp. dried parsley
1 tsp. garlic powder
1 pkg. Italian salad dressing mix
1 bay leaf
1 4-5 lb. chuck roast
Semi-hard rolls
Sliced provolone
In a medium saucepan combine the stock with all spices but the bay leaf.
Bring to a boil. Lower heat and simmer for 3 minutes.
Place the meat in a 4-6 qt. crockpot.
Pour stock mixture over the meat. Cover and cook 4-6 hours on high, or 8-10 hours on low.
Serve on split buns with provolone.