4-5 pounds pot roast
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon basil
1 envelope Good Season salad dressing (Italian dressing mix)
1 onion (optional)
Combine all ingredients in slow cooker. Cook on low for 6-8 hours.
*The recipe calls for shredding the meat, boiling it in the juices for 15 minutes, then serving on french bread or rolls.
*I served it as it was with garlic mashed potatoes. I made a gravy for the potatoes by boiling the sauce with cornstarch to thicken. I could easily see how it would make really good italian sandwiches though. That's probably what we will do with our leftovers.
My kids literally asked for thirds!