1 3-4 lb boneless beef chuck roast -- trimmed
3 tbsp dried basil
3 tbsp dried oregano
1 c water
1 env dry onion soup mix
10 Italian rolls or sandwich buns
Place roast in a slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired.