Chicago Italian Beef Sandwiches

Last night we tried a delicious new recipe. A few friends of mine have told me about this sandwich that my friend Megan makes, and so I finally got around to trying it, and it was FANTASTIC! While we were eating dinner my husband kept going on about how good it was (and he usually does not do that), and told me it was "Blog worthy". So low and behold, I am finally posting a new recipe! You must try it out!
I only had a 2.5 pound roast,  but made the full recipe and so we had a lot of juice, and so we served our sandwiches with a side of the juice and dipped our sandwiches in the juice with each bite. Megan told me they scoop up the meat and juice and stick it on the bun, and the bun gets juicy. You choose which way you want to serve it, but either way is delicious!! Thanks for the recipe Megan M. I will for sure be making this many more times!

Chicago Italian Beef Sandwiches

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Ingredients

3 cups water with 3 Beef Bullion cubes (or 3 tsp of Beef Bullion, Watkins is my favorite brand, WAY less salty than other brands)

1 tsp salt

1 tsp black pepper (this makes it a little spicy, so you can cut back this amount)

1 tsp dried oregano

1 tsp dried basil

1 tsp onion salt

1 tsp dried parsley

1 tsp garlic powder

1 Bay leaf

1 package of Italian style dry salad dressing mix (this is key!)

1, 5 lb Rump Roast or Chuck Roast 

Directions 

Mix all of the ingredients, expect the beef in a crock pot. Mix together, then add your beef. Cook for 8-12 hours on low or 4-5 hours on high. About 1 hour before you are ready to serve, shred the beef and place back in slow cooker. Serve on Italian rolls with shredded mozzarella cheese and Giardiniera peppers (if preferred).