We had this for the first time during the Super Bowl, I got the recipe from 2 Peas in a Bucket. It pops up fairly regularly at the top of the new posts, so I finally gave it a try. I'm so glad I did, because now it's going to become a staple in our meals.
BURNING FEATHER'S ITALIAN BEEF
Mix in crock pot:
1 (1.25 oz) envelope dry onion soup mix
1 tsp. oregano
1 tsp. red pepper flakes
1 tsp. basil
1 tsp. dried parsley
1 large clove garlic, smashed or 1/2 TBSP, minced garlic (jarred kind)
3/4 cup water
3-4 lbs. Roast (We've used chuck eye roast and had great success!)
Cook on high all day (8 hrs or so), or until meat is tender. Our crockpot seems to run hot, so I usually start it around 9-10 am on high, then around 4 o'clock turn it down to low to continue simmering. Turn it over every now and then if you can. If not, that's okay too! Shred the meat, let it simmer in its own juice for a while, and serve on buns or hard Italian rolls with provolone cheese.
Now, because there were only 4 of us eating there was plenty of it leftover. It keeps great in the fridge or freezer and I had good luck reheating it on 50% power in the microwave.