Slow Cooker Italian Beef
Ingredients:
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3 cups water
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1 (.7 ounce) package dry Italian-style salad dressing mix
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon dried parsley
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1 teaspoon onion salt
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1 teaspoon garlic powder
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1 bay leaf
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (5 pound) rump roast
Instructions:
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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.
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Place rump roast in a slow cooker; pour hot herb mixture over the meat.
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Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
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Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.
A tender roast, slow-cooked in a rich, herby Italian-style broth until fall-apart, juicy, and packed with bold, savory flavor.
Fun Fact: Slow cooking tough cuts like rump roast breaks down collagen into gelatin, which is what makes the meat super tender and gives the gravy that rich, silky texture
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