This Italian beef is perfect for sandwiches. It's easy to make in a slow cooker and tastes just like my all-time favorite sandwich that I used to get at a local restaurant when I lived in a suburb of Chicago. Serve on crusty rolls with roasted sweet or hot peppers.
Ingredients
- water: 3 cups
- dry Italian-style salad dressing mix: 1 pack (.7 ounce pack)
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- parsley: 1 tsp (dried)
- onion salt: 1 tsp
- garlic powder: 1 tsp
- bay leaf: 1 piece
- salt: 1 tsp
- ground black pepper: 1 tsp
- rump roast: 1 piece (5 pound)
Metric Conversion
Stages of cooking
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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. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.
