Italian Style Shredded Beef

Preparation

1. Chop onion, garlic and fresh parsley. Place beef roast in a Crock-Pot. Add chopped onion, garlic and remaining ingredients, except fresh parsley and rolls, to Crock-Pot; stir to combine.
2. Cover and cook on low-heat setting for 8 to 10 hours, or on high setting for 4 to 5 hours, until fork-tender.
3. Remove roast from Crock-Pot. Shred with two forks then return meat to cooking broth to keep warm until ready to serve.
4. Slice rolls in half and top with shredded beef, fresh parsley and 1-2 spoons of the broth. Serve open-face or as a sandwich.