- 3 cups beef broth
- 1 teaspoon salt
- 1 teaspoon each of the following: black pepper, oregano, basil, onion salt, parsley, garlic powder
- 1 bay leaf
- 1 package dry Italian Salad Dressing seasoning
- 2 1/2 pounds rump or chuck roast
Heat the broth with all of the ingredients.
Put the meat into a slow cooker and pour over the broth mixture.
Cook 10 – 12 hours or until very tender.
Remove, cook and shred, return to the broth until serving time.