Slow Cooker Beef Sandwiches

Ingredients

3 cups water

1 (.7 ounce) package dry ranch dressing

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon onion salt

1 teaspoon garlic powder

1 bay leaf

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 (5 pound) rump roast

Directions

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. Place rump roast in a slow cooker; pour hot herb mixture over the meat. over and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Remove bay leaf; shred beef with a fork and serve over a hero roll with some of the hot gravy. 10 servings