Slow Cooker Italian Shredded Beef For Sandwiches

• 3 cups of boiling water
• 5 cubes of beef bouillon
• 1 tablespoon Worcestershire Sauce
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1A1/2 teaspoons onion powder
• 1A1/2 teaspoons dried oregano
• 1A1/2 teaspoons dried parsley
• 1A1/2 teaspoons dried basil
• 1 teaspoon crushed red pepper (to taste)
• 1/8 teaspoon ground thyme
• 1 (3 pound) boneless beef chuck roast, trimmed of most fat

1. Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
2. Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
3. When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
4. Scoop beef on toasted roll and top with 2 slices of provolone cheese.

water, worcestershire sauce, ground black pepper, garlic, onion powder, oregano, parsley, basil, red pepper, ground thyme, boneless beef chuck roast

Taken from www.epicurious.com/recipes/member/views/slow-cooker-italian-shredded-beef-for-sandwiches-53116051 (may not work)