These are to die for — rich and flavorful; keeps great in the fridge for munching on through the week as leftovers, and the meat can be used for other things, like burritos or over cooked egg noodles.
You can use anywhere from 2 1/2 lb. to 5 lb. roast, depending on the size of your family or how much you want as leftovers.
It quickly became a favorite in our house.
- 3 cups water or beef broth ; (beef broth adds richness)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper ; ground
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Onion salt
- 1 teaspoon Dried parsley
- 1 teaspoon Garlic powder
- 1 Bay leaf
- 2 package dry Italian dressing mix
- 2 1/2 pound rump roast or chuck roast ; (chuck shreds better)
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.
This is outstanding served on toasted hoagie rolls; just put your desired amount of the meat on the rolls, and top with your favorite sliced cheese (provolone is outstanding) and broil to melt the cheese.
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