6-8 lbs. rolled rump roast
1 1/2 c. water
1 tsp. oregano
2 bay leaves
1/4 tsp. thyme
1/4 tsp. nutmeg
1/4 tsp. basil
2 beef bouillon cubes
1/2 tsp. garlic salt
Dash of onion salt
1/2 pkg. dry Italian dressing
Salt and pepper

Place the above ingredients in slow cooker 4 hours on high, turn down to low for 3 hours. Remove meat from broth (save broth). Cool before slicing thin. Place sliced meat back into broth. Heat and serve on hard rolls.