Slow Cooker Italian Beef for Sandwiches

Ingredients

• water (3 cups)
• dry Italian-style salad dressing mix (1 package)
• dried oregano (1 teaspoon)
• dried basil (1 teaspoon)
• dried parsley (1 teaspoon)
• onion salt (1 teaspoon)
• garlic powder (1 teaspoon)
• bay leaf (1 )
• salt (1 teaspoon)
• ground black pepper (1 teaspoon)
• rump roast (1 pound)

Instructions

1. 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.
2. Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 318
• fat: 16 g
• sats: 6 g
• carbs: 2 g
• fibre: 0 g
• protein: 39 g
• salt: 819 g