3 to 4 pound rump roast
1 8 ounce can tomato sauce
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
Put roast in crockpot. 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 crockpot. 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 to 8.
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