Slow Cooker Italian Beef
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roast
In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil.
Place roast in a slow cooker and pour mixture over the roast.
Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
Remove bay leaf and slice meat with deli slicer, or thinly with a chef's knife. Return meat to slow cooker and cook for another 1-2 hours.
Serve on Italian rolls, topped with shredded mozzarella and giardiniera.
Note: This beef is especially good the second day. Refrigerate the beef once you are done with it, then warm it up the next day. The flavors will be even better!
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