3 cups water
1 Tsp salt
1 Tsp black pepper
1 Tsp dried oregano
1 Tsp dried basil
1 Tsp onion salt
1 Tsp dried parsley
1 Tsp garlic powder
1 Bay leaf
1 (.7 ounce) package Italian style salad dressing mix
5 lb rump roast


Combine water with all dry ingredients in saucepan and bring to a boil. Place roast in slow cooker and pour mixture over the top of the meat. Cover and cook on low for 10 – 12 hours or on high for 4 – 5. When done remove bay leaf and shred meat with 2 forks.
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