• 1teaspoon salt
  • 1teaspoon black pepper
  • 1teaspoon oregano
  • 1teaspoon basil
  • 1teaspoon onion salt
  • 4cups WATER
  • 1teaspoon PARSLEY Flakes
  • 1teaspoon garlic powder
  • 1bay leaf
  • 1(2/3 ounce) package Italian salad dressing mix
  • 5lbs rump roast

    1. In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
    2. Stir well and bring just to a boil.
    3. Place roast in a slow cooker and pour mixture over the roast.
    4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
    5. Remove bay leaf and shred meat with a fork.
    6. Serve on Italian Rolls with hot peppers and cheese