SLOW COOKER ITALIAN BEEF


3-6 lb. rump roast or eye of the round
1 envelope Lipton dry onion soup mix
½ tsp. chili powder (optional)
½ tsp. garlic powder
2 tsp. garlic, minced
1 tsp. onion powder
1 tsp. seasoning salt (or use Mrs. Dash salt substitute)
1 tsp. Basil
1 tsp. oregano
1 tsp. Italian seasoning
1cup water
Salt and pepper to taste


Place roast in slow cooker. Mix dry ingredients all together and add to roast. Add 1-cup water. Cook on LOW for 10 hours or until meat shreds easily and is tender to taste. Remov3 any fat and shred into0 pieces. Put back in slow cooker. Heat for an additional 10-20 minutes. Serve on whole-wheat buns or hard rolls, while hot, with shredded Mozzarella cheese.
Add sauté’ onions and peppers.

Yield: 12-16.