Difficulty: Easy - for beginners
1 1/2 tsp Salt
1 tsp ground black pepper
1 tsp dried oregano
1 Tbsp Mrs. Dash garlic & herb seasoning
1 bay leaf
1 packet Italian dressing mix
3 C water
2-3 Tbsp Dijon mustard
3-5 lb rump roast or bottom round
1 Onion, chopped
12 oz mushrooms, sliced
1 green pepper, sliced
In a medium saucepan over high heat, combine first 7 ingredients. Stir well and bring to a boil.
Cut beef into large chunks and place in slow cooker. Pour in hot broth mixture. Cover and cook on low 10-12 hours or on high 4-5 hours.
Before serving, sautee onion, green pepper, and mushrooms. The vegetables can be added to the ingredients in the slow cooker or served on the side.
When beef is tender and shreddable, remove bay leaf, shred beef with a fork, and return to slow cooker. Serve on Italian rolls with the vegetables and your favorite cheese or cheese sauce as sandwiches, or over mashed potatoes or noodles.