Ingredients
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (5 pound) rump roast
- 3 cups water
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion salt
Directions
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. When done, remove bay leaf, and shred meat with a fork.
