I love Crock-pot meals! There is nothing like coming home from a long day at work to have supper completely cooked and ready to eat!
3 lbs chuck roast
3 tablesoons dried oregano
3 tablespoons dried basil
1 cup of water
1 envelope dried onion soup mix
Banana peppers (optional)
Place the roast in the crock-pot. In a small bowl, whisk together the dried herbs and water. Pour on top of roast. Sprinkle with the onion soup mix. Add as many or as few banana peppers as you wish. Cook on low for 7-8 hours. Remove meat, and shred with a fork. Skim the fat off the top of the juice. Add enough juice into the meat to make it moist. Serve on hoagie rolls with mozerella cheese. You can also serve with a bowl of the excess beef juice for dipping.
*I like to compile mine the night before and put in the fridge, so in the morning all I have to do is put the crock in the heating element, plug it in, and turn it on. Makes the morning much less hectic!