My Slow Cooker Italian Beef

• 1 (5 lb) chuck roast
• 3 cups beef broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 23 ounce dried Italian salad dressing mix, package (i use 2)
• 1 bay leaf

1. .Combine broth with all dry ingredients and bay leaf in a saucepan, stir together well.
2. Bring to a boil.
3. Put the roast in slow cooker and pour the broth mixture over roast.
4. Cover and cook on low for 10-12 hours or high for 4-5 hours.
5. When roast is done, remove the bay leaf, and shred with a fork.
6. When shredded cook in slow cooker for an additional 1/2 hour.

chuck roast, beef broth, salt, black pepper, oregano, basil, onion salt, parsley, garlic, italian salad dressing, bay leaf

Taken from www.food.com/recipe/my-slow-cooker-italian-beef-320971 (may not work)