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Crockpot Italian Beef
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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 the roast in a crock pot. Combine remaining ingredients in a saucepan and cook over medium-high heat until the mixture comes to a full boil. Remove from heat and pour over roast in the crock pot. Cook all night on low or 6 to 8 hours on high. About 1-1/2 hours before serving, flake meat apart and continue cooking.
Serves 6 – 8. Approx. 1 gram per serving.
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