• 3 cups beef broth
• 1 teaspoon salt
• 1 teaspoon each of the following:  black pepper, oregano, basil, onion salt, parsley, garlic powder
• 1 bay leaf
• 1 package dry Italian Salad Dressing seasoning
• 2 1/2 pounds rump or chuck roast

Heat the broth with all of the ingredients.

Put the meat into a slow cooker and pour over the broth mixture.

Cook 10 – 12 hours or until very tender.

Remove, cook and shred, return to the broth until serving time.