Italian Beef Sandwiches

Combine broth with salt, 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.

Trim fat and place roast in a slow cooker and pour the hot salad dressing mixture over the meat. Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours. If cooking on low, at the 8-hour mark, remove bay leaf and use 2 forks to shred the meat. Then leave lid off for the rest of the cooking time. If cooking on high, do this with about 1/2 hour left. This allows the juice to soak into the shredded meat.

Serve shredded meat on toasted hoagie rolls. On a cookie sheet, put your desired amount of meat on the roll bottom and top with provolone cheese. Butter the top piece of bread and lay butter side up in the same pan. Broil everything for just a minute to melt the cheese and toast the top bun. Assemble sandwich and enjoy! Serve with seasoned tater tots and raw veggies.