This Italian beef is perfect for sandwiches. It’s easy to make in a slow cooker and tastes like it’s from a restaurant in Chicago. Serve on crusty rolls with roasted sweet or hot peppers.
Prep time: 10 min.
Cook time: 4 hours 5 min.
Total time: 4 hours 15 min.
3 cups water
1 (.7-ounce) package dry Italian-style salad dressing mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon onion salt
1 teaspoon garlic powder
1 bay leaf
1 teaspoon salt
1 teaspoon ground black pepper
1 (5-pound) rump roast
1. Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt and black pepper in a saucepan. Stir well; bring to a boil.
2. Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. Cover and cook on low 10-12 hours, or on high 4-5 hours.
4. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.
Source: Maureen Burr, Allrecipes.com