Ingredients

• 2 1/2 pounds (1120g.) rump roast
• 1 package Italian dressing mix
• 1/2 teaspoon basil
• 1 1/2 cups beef broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• Salt to taste

How to make Slow Cooker Beef directions

• 1

  In a saucepan, mix together beef broth, oregano, black pepper, basil, salad dressing, and garlic powder. Stir the mixture well. Bring the mixture to a boil. Let it boil for a couple of minutes until the powders dissolve.

• 2

  Season the roast with salt and place it into a slow cooker. Pour the dressing mixture over the meat. Add enough water to barely cover the meat if needed. Cover the slow cooker, and cook the roast on low 10 to 12 hours or on high 4 to 5 hours. When done cooking, the roast should be tender.

• 3

  Remove the roast. Let the roast cool enough to handle. Leave the liquid in the cooker. Shred the roast meat. Place the shredded meat back into the cooker. Continue cooking the roast on low for at least one hour before serving it.