Ingredients

• 3 cups water
• 1 , .7 ounce
• 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

Instructions

1. 1 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.
2. 2 Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. 3 Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. 4 Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.

Nutrition per serving