Ingredients
1 boneless beef chuck roast (3 to 4 pounds)3 tablespoons dried basil3 tablespoons dried oregano1 cup water1 envelope onion soup mix12 hoagie buns
Preparation
Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix.
Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat. Serve meat on buns; use broth for dipping if desired.
