Recipe Details
Ingredients
-
3cupswater
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1(.7 ounce) packagedry Italian-style salad dressing mix
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1teaspoondried oregano
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1teaspoondried basil
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1teaspoondried parsley
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1teaspoononion salt
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1teaspoongarlic powder
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1bay leaf
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1teaspoonsalt
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1teaspoonground black pepper
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1(5 pound)rump roast
Cooking Directions
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Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.
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Place rump roast in a slow cooker; pour hot herb mixture over the meat.
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Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories318 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 6g |
28% |
Cholesterol 100mg |
33% |
Sodium 819mg |
36% |
Total Carbohydrate 2g |
1% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 39g |
|
Vitamin C 0mg |
2% |
Calcium 17mg |
1% |
Iron 3mg |
18% |
Potassium 530mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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