When it tastes as good as it smells

I took the week of Thanksgiving off but it certainly didn't end up being for relaxing, it was from eyes open to close - getting as many things done as I could. That meant turning on the crockpot on to give me some dinner help. I read nothing but great reviews of this Italian Beef. Normally Italian beef to me smells better than it tastes... is that weird. I decided to toast up the rolls as suggested with butter and garlic salt. Add that provolone cheese and these sandwiches were a hit! Far more a hit than I thought they would be. Looking forward to making them again and toasting up the whole bag of rolls instead of just a few halves. Look at me looking forward to Italian Beef! This recipe was very easy in the crockpot - made the house smell amazing and quick to put together in between all the meetings and appointments we had.

Slow Cooker Italian Beef
Ingredients
1 ½ cups low-sodium beef broth
1 cup water (can replace with beef broth)
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 teaspoons dried parsley
2 teaspoons garlic powder
2 bay leaves
3 to 5 pounds boneless chuck roast

In a liquid measuring cup or bowl, combine beef broth, water, salt, black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
Place roast in slow cooker and pour seasoning mixture over the meat. Turn the meat once or twice to coat in the mixture.
Cover, and cook on low for 8-9 hours or on high for 5-6 hours.
Remove bay leaves, and shred meat, discarding any fat. Toss the shredded meat with the juices in the slow cooker. Keep warm.
Serve as desired. We love serving the warm beef on rolls with Provolone cheese. To elevate the sandwiches, toast the inside of the rolls in butter and garlic seasoning before filling with meat and cheese.