3 cups water or beef broth (broth adds richness – you can use chicken broth also)
1 teaspoon Salt
1 teaspoon Black Pepper, ground
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Onion salt
1 teaspoon Dried parsley
1 teaspoon Garlic powder
1 Bay leaf
2 package dry Italian dressing mix (I used 1, not 2)
2 1/2 lb beef or pork shoulder, rump, or chuck roast (mine was a 3.5 lb shoulder, because it’s what I had)
Provolone cheese slices
Serve on the rolls topped with cheese. We forgot to take a picture… we ate them!
RP Servings: Depends on the size of your roast. 3 lbs is probably about 6-8.
RATING: 4 stars
This is really good, the leftovers are really good, and it would be hard to make something easier! You could serve leftovers on egg noodles or in a lettuce wrap if you’re gluten free.