This is a modified recipe to make use of the superior spices that the Spice House has to offer. It has become a family favorite.
Combine water with the Beef Soup Base and Chicken Soup Base with ground black pepper, Greek oregano, sweet California basil, parsley, fancy garlic salt, onion powder, bay leaf, Back-of-the-Yards, and Italian dressing base in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour dressing mixture over the meat. Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Take the sliced red onions (or Vidalia onions) and saute them and serve them with the beef.
Serve on crusty Italian rolls.
Reduce the amount of water by 10 ounces and pour in one bottle of beer.
If you want a nice smokey flavor, add 1 - 2 teaspoons of either Hickory or Mesquite Smoke, that has no salt added, during the last hour of cooking.
Use some of the liquid on the sandwich, it has a very nice flavor.
The soup bases used in this order are sold in The Spice House Milwaukee location only. Please call them at 1 888 488 0977 if you would like to order them.
This recipe was provided by John M from Stewartstown