I've been using the slow cooker a lot lately because I can make a lot of food at once, it doesn't heat up the apartment, and it takes very little work. I love this recipe because it makes for great sandwiches, but it is even better throughout the week fried with some eggs, cheddar, and coconut oil. It may look like a lot of dry ingredient, but you can really add or subtract whatever you want from the list.
Ingredients:
3 cups water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 package dry Italian-style salad dressing mix
1 (5-pound) roast
Directions:
1. Combine water with all dry ingredients in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour hot mixture over the meat.
3. Cover. Cook on Low for 10-12 hours, or on High for 4-5 hours.
4. When done, remove bay leaf and shred with a fork. I like to shred the meat separate from the liquid, then add *some* of the liquid back to it. I don't want it to be sopping wet.