Ingredients
10
10 servings
- •3 cups water
- •1 (.7 ounce) package dry Italian-style salad dressing mix
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1 teaspoon dried parsley
- •1 teaspoon onion salt
- •1 teaspoon garlic powder
- •1 bay leaf
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 (5 pound) rump roast
Instructions
- Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.
- Place rump roast in a slow cooker; pour hot herb mixture over the meat.
- Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.
Nutritional Facts
Per 10 servings
- Calories: 318
- Carbohydrate: 2g
- Fat: 16g
- Fiber: 0g
- Protein: 39g
- Sugar: 1g
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