• 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.