3 pounds chuck roast
3 garlic cloves, peeled and smashed
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 dried bay leaf
One 32-ounce box low-sodium beef broth
Allergy-friendly or gluten-free hoagie rolls, toasted
* Place the chuck roast in a 6-quart slow cooker. Sprinkle in the smashed garlic, Italian seasoning, salt, pepper, and bay leaf. Pour the beef broth over the beef and cook on high for 6 hours or low for 8 hours.
* Remove the meat from the broth, trim the fat, and shred it, using 2 forks. Return the shredded meat to the broth and stir. Remove and discard the bay leaf. Serve on toasted hoagie rolls with extra broth on the side.