2 cubes beef bouillon
1 bay leaf
2 packets dry Italian-style salad dressing mix (.7 oz each)
1 tsp each of the following:
ground black pepper
1 (2.5-5lb) bottom round roast
Sandwich bread (we like the long subs or hoagies for these because it can be very juicy and you need a thick bread)
Combine all ingredients. except the meat (& bread of course!) in a saucepan on stove over medium-high heat. Stirring well and bring to a boil.
Meanwhile, place the roast in your slow cooker and pour salad dressing mixture over the meat.
Cover and cook on low for 10-12 hours, or on High for 4-5 hours. Shred the meat when it has cooked through, leaving it in the juice for about an hour longer to soak up all the wonderful flavor.
We didn’t have any provolone or mozzarella on hand when I made these yesterday but cheese is a great addition to these sandwiches. You could also serve them with onions and/or peppers or any other sandwich topping. But, they are extremely flavorful as is. Just keep it simple so you can get out there and enjoy the summer with your family! ♥