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3 to 4 pound rump roast
1 (8 oz. ) can tomato sauce
2-1/2 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix
Put roast in slow cooker. 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 slow cooker. 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. Serve with French bread.
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