Ingredients:1 teaspoon salt1 teaspoon black pepper1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon onion salt1 teaspoon dried parsley1 teaspoon garlic powder1 bay leaf1 packet (.75 ounce) dry Italian salad dressing mix3 cups water5 pound rump or beef chuck roastCrusty rollsSliced pepperoncini peppers (optional)Giardiniera (optional)Directions:Dump the first 10 ingredients into a sauce pan. Stir well and bring to a boil for a minute or two. Place roast in the slow cooker and pour spice mixture over roast. Cover and cook on low for 8 to 10 hours or until beef just falls apart. Remove bay leaf and shred meat in the drippings with forks. Serve on rolls with sliced pepperoncini peppers and giardiniera if you like. The extra sauce in the slow cooker is great for dipping!
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