Ingredients:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 (5 pound) rump roast
DIRECTIONS:
1.
Combine
water with salt, ground black pepper, oregano, basal, onion salt, parsley,
garlic powder, bay leaf and salad dressing mix in a saucepan. Stir well, and
bring to a boil.
2.
Place
roast in a slow cooker, and pour salad dressing mixture over the meat.
3.
Cover
and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done,
remove bay leaf and shred with a fork.
4.
Serve
on Italian rolls with grilled bell peppers and onions
