This recipe does double-duty.  Its cooked in the crockpot (or the oven) and is a great meal for the freezer.   This is a freezer staple for our family.  I usually make a couple roasts and then divide into 1 dinner-sized portion and the rest are individual lunch-sized portions.  Its a very flexible recipe.  I use whatever roast is on sale, whatever sandwich roll is on sale, whatever cheese is on sale, etc.

Italian Beef Sandwiches

• 3 cups water or beef broth
• 1 teaspoon salt (optional if you’re using canned beef broth)
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty)
• 1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily)

Combine broth/water and all seasonings.  Add roast to your slow cooker and pour seasoning liquid over roast.  Cover and cook on low for 10-12 hours or high 4-5 hours.  Remove roast & shred.  Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes).

To serve:  Spoon some liquid over buns (optional).  Add meat to your favorite type of sandwich rolls.  If desired, top with provolone or pepper jack cheese.  Other optional toppings includepepperoncinis , mild pepper rings, sauteed onions or mushrooms, red onion and roasted red peppers.  Toast rolls before adding meat or after adding cheese, if desired.
Freezer Meal: Divide into meal-sized portions and add to a freezer ziptop bag (meat & broth).   If you have time, thaw before reheating.  Reheat over low to medium heat on the stove.  If needed, add a little water or broth.

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