I have tried lots of variations of this recipie and this the best one.
3-4 lb boneless roast
3 Tbsp basil
3 Tbsp oregano
1 can beef broth
1 envelope onion soup mix
Place roast in crock pot. Combine basil, oregano, and broth. Pour over roast. Top with soup mix. Cover and cook on low 7-8 hours. Shred with fork and return to crockpot. Serve on hard rolls with onions and peppers and provolone cheese. This freezes very well.
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