Ingredients:
- 3 to 4 pound rump roast
- 1 (8 oz.) can tomato sauce (no sugar added variety)
- 2 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- Dash Worcestershire sauce
- Dash soy sauce
- 1 package Italian salad dressing mix (Good Seasons)
Put roast in crock pot. Combine remaining ingredients in saucepan and cook
over medium-high heat until mixture comes to a full boil. Remove from heat
and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on
high. About 1 and 1/2 hours before serving, flake meat apart and continue
cooking.
Serves 6 8. Approx. 1 gram per serving.
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