1  boneless beef top round roast (4 pounds)
  2  cups water
  2  tablespoons italian seasoning
  1  teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
  1  bay leaf
14  french rolls (5 inches long)

Cut roast into 4 pieces; place in a 5-qt. slow cooker.  Combine the water and seasonings; pour over roast.  Cover and cook on low for 10-12 hours or until the meat is tender.  Discard bay leaf.  Remove meat and shred with a fork.  Skim fat from cooking juices; return meat to slow cooker.  Serve on rolls.
Yield: 14 servings.