This Italian beef recipe makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all-time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
318 Calories
Recipe Instructions
Step 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.
Step 2
Place rump roast in slow cooker; pour salad dressing mixture over the meat.
Step 3
Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.