Shredded Italian Beef

• 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

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.

salt, ground black pepper, oregano, basil, red pepper, onion powder, parsley, garlic, bay leaf, italian salad dressing, water, rump roast, green peppers

Taken from www.food.com/recipe/shredded-italian-beef-336658 (may not work)