- 5
Ingredients
- 3 cups water or beef broth; (beef broth adds richness)
- 1 teaspoonSalt
- 1 teaspoonBlack Pepper; ground
- 1 teaspoonDried oregano
- 1 teaspoonDried basil
- 1 teaspoonOnion salt
- 1 teaspoonDried parsley
- 1 teaspoonGarlic powder
- 1 Bay leaf
- 2 packagedry Italian dressing mix
- 2 1/2 poundrump roast or chuck roast; (chuck shreds better)
Preparation
Step 1
Original recipe makes 5 Servings
; (beef broth adds richness)
dry Italian dressing mix
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. (You can also simply toss it in the microwave and heat for a few minutes). 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. If cooking on low, at the 8 hour mark, use two forks to shred the meat, and then let it continue the rest of the cooking time (if cooking on high, do at about 1/2 hour left); this allows the flavors to really soak into the meat. When done, remove bay leaf.
dry Italian dressing mix