Crock Pot Italian Beef

• 2 cups beef broth or 1 (15 ounce) can beef broth
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (2/3 ounce) package dried Italian salad dressing mix (can use Zesty Italian too)
• 2 -5 lbs beef roast, weight depending on your needs (trust me, it works as well with 2 as it does with 5)
• 1 large yellow onion, sliced into rings
• 1 bell pepper, sliced into strips (green, red, or one of each)
• sliced provolone cheese, if desired
• 1 loaf nice crusty bread, if desired
• pepperoncini pepper, if desired

1. Place the roast in your crock pot.
2. In a small saucepan, mix first 8 ingredients (broth through dressing mix) and bring to a boil.
3. Pour the boiling mixture over the roast, quickly put the lid on to trap in the heat.
4. Cook on high for one hour, then either turn on low for the next 7 to 11 hours (more time for larger roasts) or keep on high for 3 to 5 hours.
5. 30 to 60 minutes before completion of cooking, add onions and peppers.
6. Re-lid, and cook remainder of time.
7. When done, remove roast to a large dish or bowl and shred meat with forks, making sure the bay leaf didn't also transfer over.
8. Serve either on a plate or use segments of the crusty bread cut horizontally to make sandwiches (recommended).
9. Top with sliced provolone, which should melt somewhat from the heat of the beef, and /or pepperoncini if desired.

beef broth, pepper, oregano, basil, parsley, garlic, bay leaf, italian salad dressing, beef roast, yellow onion, bell pepper, provolone cheese, bread, pepperoncini pepper

Taken from www.food.com/recipe/crock-pot-italian-beef-513438 (may not work)