3 cups Beef Broth
1 tsp Salt
1 tsp Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Salt
1 tsp Dried Parsley
1 tsp Garlic Powder
1 Bay Leaf
2 pkgs Dry Italian Salad Dressing Mix
2 1/2 lbs. Rump Roast or Chuck Roast
Hoagie Rolls
Provolone Cheese Slices
Sauteed Onion Slices (optional)
Sauteed peppers (optional)
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (You can also simply toss it in the microwave and heat for a few minutes). Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. If cooking on low, at the 8 hour mark, use two forks to shred the meat, and then let it continue the rest of the cooking time (if cooking on high, do at about 1/2 hour left); this allows the flavors to really soak into the meat. When done, remove bay leaf.
This is outstanding served on toasted hoagie rolls; just put your desired amount of the meat on the rolls, and top with your favorite sliced cheese (provolone is outstanding) and broil to melt the cheese.
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