Continuing in my series of Taste of Home recipes modified to create healthier versions for those who need to watch starchy carbs but still love a great sandwich.


  • 1 tablespoon dried minced onion
  • 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 boneless beef chuck roast (3 to 4 pounds), halved
  • 8 Ezekiel Style Sandwich Rolls, split


  • Combine seasonings, roast and ¬Ĺ cup water in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Drain. Shred with a fork. Serve on rolls.

Original recipe published as Savory Beef Sandwiches in Country Woman September/October 1998