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