Juicy beef, fragrant with garlic, pepper and other spices. A
     great dish for a crowd, or just freeze the leftovers.

     5 pounds chuck roast
     3 cups water
     1 teaspoon salt
     1 teaspoon black pepper
     1 teaspoon oregano
     1 teaspoon basil
     1 teaspoon onion powder
     1/2 teaspoon garlic powder
     1 package Good Seasonings Italian salad dressing mix

     Trim excess fat from roast. Place roast in crockpot. Mix
     water with all seasonings and pour over roast. Cover and
     cook on low 8 - 10 hours. Remove meat, allow to cool
     slightly and shred, discarding any fat. Return shredded
     meat to broth in crockpot and cook on high until heated
     through, 15 minutes to 1/2 hour.

     Use a slotted spoon to serve meat on large buns or rolls.

     May be frozen.

submitted by Bev