Chicago-Style Italian Beef Sandwiches

Yummy.

3 cups water
3 beef buillon cubes
1 t. each of:  salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)

Boil all together and pour over beef roast (3-5lbs) in crockpot.  Cook on low 8-10 hours.  Shred and leave meat in juices for another hour.

Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches.  Mushrooms would also be fabulous.   

Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.

You can remove some of the juices, but as they say in Chicago "The wetter the better!"  Mmmmmm, Mmmmm.