Description
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Ingredients
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 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 slow cooker; 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.
Prep Time: 15 mins
Cook Time: 12 hrs
Total Time: 12 hrs 15 mins
Servings: 10