Nancy, ok I admit it, I'm a lazy member. I've read the recipes everyday for many years but have only written a handful of suggestions or recipes to the site. A couple nights ago I made the following
recipe and found it so good and easy (and so did my company that night) that I just had to let you and other members know about it too.

I hope many of you will try this, you'll not be sorry. Everyone of my guests asked for the recipe.

Italian Beef Sandwiches

Mix together 2 cups water and 1 teaspoon EACH of salt, pepper, dried oregano, dried basil, garlic powder, dried parsley & 1 finely chopped medium size onion.

Add 1 bay leaf and 1 envelope dry Italian salad dressing mix. Stir well. Bring to a boil and then let it cool.

Place a 3-4 lb rump roast in a crockpot, pour cooled mixture over roast.

Cook in crockpot or slowcooker. I used a slowcooker and cooked it for
about 7 or 8 hrs. Everybody’s crockpots and slowcookers are different. After the 7-8 hrs were up I took the roast out, cut the butcher’s string and sliced on the grain the entire roast. I made fairly thin cuts. You could cut whatever thickness you like. I then put all of the cut roast back in the crockpot and pressed down lightly with a spoon so that all of the sliced meat was submerged in the juices. Then I cooked it for another couple hrs. on low.

I put the meat on soft buns. The buns weren’t brat buns, but looked like hotdog buns only larger. They were just right.

Put some of the meat juices in small dipping bowls and serve.

I would suggest not to be tempted to embellish this sandwich by using any condiments, lettuce, cheese, etc. The spices are so flavorful you need to let them speak for themselves.

I served this with a cole slow.
Marsha along the Mississippi river in Iowa

http://www.nancyskitchen