Slow Cooker Italian Beef

Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.

Place rump roast in a slow cooker; pour hot herb mixture over the meat.

Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.