Delicious recreation of a classic.

Ingredients

• 3 cups beef broth
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 package dry Italian -style salad dressing mix (.7 ounce)
• 2.5lb chuck roast
• 4 small pickled pepperoncini

For serving:

• Giardinera
• Italian rolls
• Fresh mozzarella, sliced (optional)

Directions

1. Combine broth with ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker and pour mixture over the meat.
3. Cover, and set to cook on low for 11 hours. Remove beef and shred with a fork.Cover, and set to cook on low for 11 hours. Remove beef and shred with a fork.
4. Return shredded beef to the pot and add 4 small pepperoncini. Continue cooking on low for another 1.5 hours. 
5. When cooked for 12.5 hours total, remove the bay leaf. Keep warm for serving.
6. Assemble sandwiches and enjoy! We like to eat with fresh mozzarella slices.