1 tablespoon dried minced onion 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons dried oregano 1 teaspoon dried rosemary, crushed 1 teaspoon caraway seeds 1 teaspoon dried marjoram 1 teaspoon celery seed 1/4 teaspoon cayenne pepper 1 (4 to 4 1/2 pound) boneless chuck roast, halved 8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot.
Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork. Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.
Combine seasonings; rub over roast. Place in a crockpot.
Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork. Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.
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