Description
A tender and flavorful slow-cooked rump roast, perfect for feeding a crowd with minimal effort and maximum comfort.
Ingredients
Scale
- 3 cups water
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (5 pound) rump roast
Instructions
- Combine 3 cups water, 1 package of dry Italian-style salad dressing mix, dried oregano, dried basil, dried parsley, onion salt, garlic powder, bay leaf, salt, and ground black pepper in a saucepan; stir well and bring to a boil.
- Place the rump roast in a slow cooker and pour hot herb mixture over the meat.
- Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
- Remove bay leaf and shred beef with a fork, serving with some of the hot gravy.
Notes
For deeper flavor, sear the roast before placing it in the slow cooker. Let the roast rest for 10 minutes before shredding to retain juices.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg