Ingredients:
3 cups beef broth
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fried onion
1 teaspoon garlic powder
1 bay leaf
1 package dry Italian-style salad dressing mix
1 rump roast, approximately 5 Ibs.
Directions:
Combine broth with salt, pepper, oregano, basil, onion, garlic powder, bay leaf, and salad dressing mix in a saucepan then bring to a boil.
Place roast in slow cooker and pour mixture over the meat.
Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. When ready to serve, shred meat into into thin slices and serve on crusty rolls.