Diamond Jack'S Crock-Pot Drip Beef

• 4 -5 lbs boneless beef rump roast
• 1 cup water
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 1/2 teaspoon italian seasoning
• 1 teaspoon beef bouillon, granules
• 2 dashes Worcestershire sauce
• garlic salt
• pepper

1. Cut the visible fat from the rump roast. Place the roast in a large crock pot.
2. Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
3. Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
4. Cook on low for 8 hours.
5. Cool before slicing.
6. Chill au jus to remove the fat.
7. Combine the sliced meat and au jus and reheat before serving.
8. May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.

boneless beef rump roast, water, onion soup, italian seasoning, beef bouillon, worcestershire sauce, garlic, pepper

Taken from www.food.com/recipe/diamond-jacks-crock-pot-drip-beef-400860 (may not work)