Slow Cooker Italian Rump Roast
I have made this Slow Cooker Italian Rump Roast since 2006. It is one of our favorite herb combinations for a roast. Since there is only the two of us, I always have plenty of leftovers. I take the leftovers and shred the cooked meat. I place the shredded meat back into the wonderful herbed juices that were left, cook the shredded meat in the juice and make Italian Beef Sandwiches! Two fantastic meals out of one roast.
Source: http://www.allrecipes.com
Ingredients
In a small saucepan, combine all
of the ingredients except the roast.
Bring to a boil and remove from the heat.
Place the roast into the slow cooker.
Pour hot herbed liquid over the roast.
Cover and slow cook on low for about
10 hours or on high for about 5 hours.
When done, remove the bay leaf and serve.
Leftovers can be shredded with a fork, placed
back into the herbed liquid, cooked until really
tender and made into Italian Beef Sandwiches.
Slow Cooker Italian Rump Roast
http://www.InDianesKitchen.com
Ingredients
- 3 cups water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion salt
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 bay leaf
- 1 (.7 oz) package dry Italian salad dressing mix
- 1 (3-5 pound) rump roast
Directions
- In a small saucepan combine all of the ingredients except the roast. Bring to a boil and remove from the heat.
- Place the rump roast into a slow cooker.
- Pour the herbed liquid over the roast.
- Cover and cook on low for about 10 hours or on high for about 5 hours.
- Remove the bay leaf and serve.
Optional: If you have leftovers, shred the beef with a fork and return it to the herbed liquid. Reheat and serve as Italian Beef Sandwiches for another day.
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Categories: Roast Beef, Slow Cooker
MMMM! Straight to the sandwiches for me, please!
I like the sandwiches the best too. I take some of the juice with all that flavor and spoon some on the bun before the beef…..OMG!
You are really adding to my Pinterest Recipe Boards Diane.
Great! I think the hardest thing about cooking is figuring out what to make for the day. Pinterest makes it easy!
It sure does, I love it.
Nice
Thanks!
This looks marvelously simple and scrumptious. Very versatile!
Thank you the flavor was so good!
Looks absolutely delicious! I am not much of a cook and you inspire me to cook!
You made my day Valerie! Thank you!
Looks delicious Diane! I don’t cook beef a lot because my daughter has a beef allergy. But believe me I do love it!!!
This would be perfect for you. Make the roast, shred it, cook it some more shredded. Then make individual small containers that you can freeze for shredded beef sandwiches when she’s not around.😀
🦋Looks yum.
Thank you!
Oh, yum! May I come over and have some as well? LOL!
Heck yes I still have a big bowl left!
Great! Just let me go get my shoes on…
Looks delicious and the leftovers sound tasty too!
Thanks Linda!
Reminds me of the brisket (with potatoes and carrots) my mother used to make. Yum!
Thanks Matt the herbs in this recipe are the best combination!
I bet that was good. Thanks for sharing the recipe.
Yes it is a great combination of herbs. You are so welcome!
Your making me soooo hungry!!!
Lol now I have to figure out what to make for supper…lol
Hello there Diane. This recipe looks perfect for next Sunday roast!
Please could you have a look at my latest post, I have nominated you for the Blogger Recognition award. Hope you’re keeping well, Kaya x
I sure will! Thank you for the nomination!
Oh! I bet leftovers would be good in a tomato meat sauce over pasta!