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Ingredients
- 3 * 3 cups water
- 3 * 3 beef bouillon cubes
- 1 * 1 teaspoon ground black pepper
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dried basil
- 1 * 1 teaspoon dried parsley
- 1 * 1 teaspoon garlic powder
- 1 * 1 bay leaf
- 2 * 2 (.7 ounce) package dry Italian-style salad dressing mix
- 1 * 1 (2-3 pound) rump roast
- * pepperoncinis
- * dinner rolls to make sandwiches
Preparation
Step 1
1. Combine water with bouillon cubes, ground black pepper, oregano, basil, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in 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.
4. Near the end of cooking add pepperoncinis
5. When done, remove bay leaf, and shred meat with a fork.
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