3 to 6 lb lean rump or eye of round roast
1 env. dry onion soup mix (Lipton)
1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. basil
1 tsp. oregano
1 tsp. Italian seasoning
2 tsp. minced garlic
1 tsp. seasoning salt
1/2 tsp. black pepper
1/2 tsp. sea salt
1 cup water (or beef broth)
shredded Mozzarella cheese

Place roast into Crock-Pot. Mix dry ingredients together well and put into Crock-Pot over roast and on bottom. Put in water and minced garlic, mix together (can use 1 can of beef broth instead of water also).

Cook on LOW for 10 hours our until meat shreds easily. Trim off excess fat before shredding. Shred. Put back into Crock-Pot and heat up for an additional 10 to 15 minutes.

Serve on buns or hard rolls with shredded Mozzarella Cheese.

Options: Sauté onions & green peppers; mayonnaise, lettuce, chopped diced tomatoes, mustard, sliced jalapeno, etc...

Beef is even better if left overnight in refrigerator and then eaten the next day.

Enjoy!

Submitted by: Sheila Sargent