Crock Pot Italian Shredded Beef
Ingredients:
- 3 cups water
- 1 tsp salt
- 1 tsp ground 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
- 1 .7-oz package dry Italian-style salad dressing mix
- Sliced onions
- 1 5-lb rump roast (venison roast works great, too!)
Instructions:
- In a saucepan, combine all ingredients except onions and roast. Stir well and bring to a boil.
- Place roast in crock pot and pour salad dressing mixture over the meat. Add onions.
- Cover and cook on Low for 10-12 hours, or on High for 4-5 hours.
- When done, remove bay leaf and shred the meat with a fork.
- Serve on French bread.
