Cooks well in a slow cooker!

6 pound beef roast
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper
1 teaspoon Italian seasoning
1/2 teaspoon onion salt
1 teaspoon salt
2 teaspoons black pepper
2 beef bullion cubes
2 cups warm water

Combine spices in small bowl. Rub mixture over all sides of the beef roast. Place roast in slow cooker. Put one bullion cube on either side of roast in slow cooker. Carefully pour water into cooker taking care not to wash spices off the roast.

Allow to cook on slow cooker’s high setting for no less than 8 hours. I tend to let it go longer as it seems fairly difficult to overcook this dish. I’ve also put more water in so there’s more au juis to dip the sandwiches in.

Serving
Remove the beef from your slow cooker and use a fork to shred it. The meat should simply fall apart at this point. Once it is shredded, put it all back in to the slow cooker. I like to use a largish hoagie roll for these. I steam them first so they are a little easier to work with. Place a couple of slices of provolone cheese in the bun, then use tongs to put the meat onto the bun. Once the desired amount of meat is on the roll, dip the entire sandwich into the au juis, letting it soak up just a little bit. Remove it and serve.