0/5
(0 Votes)
Ingredients
- 3 cups water
- 1 tsp salt
- 1 tsp ground 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 0z) pkg dry italian style salad dressing mix
- 1 (5 pound) rump roast
Preparation
Step 1
Combine water with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix in a pan. 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 10-12 hours. or on high for 4-5 hours. When done, remove bay leaf, and shred meat with a fork.
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