Slow Cooker Italian Beef for Sandwiches

By Cathie davidson

Prep
15 m
Cook
12 h
Ready In
12 h 15 m
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired."

Ingredients

• 3 cups beef broth
• 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
• 2 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast
• Green Peppers (Optional)

Preparation

Step 1

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. After 8-10 Hours take meat out and shred. Return meat to the pot and continue cooking. Optional green peppers can be added into the juice at this time. When done, remove bay leaf, and shred meat with a fork.