Prep 5 mins
Cook 8 hrs
A friend of mine is a master of delicious meats and this is just one more of his amazing creations. This makes the house smell awesome and is excellent piled high on a roll with melty Provolone cheese. Oh, and don't forget the bibs...this one is messy!
- 4 -5 lbs boneless beef chuck roast (butcher twine removed)
- 2 cups water
- 2⁄3 ounce italian seasoning mix (1 packet Good Seasons)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons red pepper flakes (or to taste)
- 2 bay leaves
- Mix all ingredients (except roast) in a large crockpot.
- Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
- Remove the beef and shred with two forks. Add back to the juices and enjoy.
- NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
This recipe caught my eye because my son's name is Nate. Happy I saw it, delicious. I added a few potatoes and carrots the last 2 hours - scooped them out and had them as a side dish. Yummy!
You weren't kidding about the amazing smell! I put this on this morning before leaving for most of the day and when I got home I could smell it before I even got to my apartment door - and even better, as I soon discovered, the taste is just as great as the smell! I was surprised by how much of a kick there was from the red pepper flakes (yum!) I made exactly to the recipe, cooking for just under 8 hours. I didn't have any crusty rolls or giardiniera, so served on toasted bread with provolone, banana peppers, and pickled onions. Love it! Thanks for sharing!
Wonderful flavor! Mine took much longer than stated but once we were able to shred it, it was great. I served with a crusty roll with provolone on top.