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Prep Time: 10 Minutes Cook Time: 840 Minutes |
Ready In: 850 Minutes Servings: 12 |
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Adapted from other recipes that I've read. This one is a little spicy and the green peppers are a yummy addition. Takes around 14 hours, so I start this the night before and we have it for lunch the next day. Ingredients:
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon crushed red pepper flakes |
1 teaspoon onion powder |
1 teaspoon dried parsley |
1 teaspoon garlic powder |
1 bay leaf |
1 (2/3 ounce) package italian salad dressing mix |
3 cups water |
3 -5 lbs rump roast |
2 green peppers, sliced |
Directions:
1. Put first eleven ingredients in a sauce pan and bring to just below a full boil.
2. Put the roast in the crock pot.
3. Pour the hot liquid over the roast.
4. Cook on low 10-12 hours.
5. Remove the roast and shred the meat.
6. Return to crock pot.
7. Add sliced green peppers.
8. Cook for another 2 hours.
9. Serve on Italian rolls.
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