Lessons learned...

Lesson #1:
When shopping with husband, do not send him to the meat counter without full instructions

Lesson #2:
If husband does still wander away and get something from the meat counter, or thinks he is doing what you asked, check the price of whatever he picked up before you are at the checkout counter

Lesson #3:
#$@! roasts are expensive if you get the prime cut instead of regular old rump roast

Lesson #4:
More expensive roast doesn't help a recipe in a crock pot taste better

Lesson #5:
Next time pay more attention and see Lessons #1-4

Italian Beef Sandwiches

Ingredients
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions

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

2. Place roast in slow cooker, and pour salad dressing mixture over the meat.

3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Extra Steps we added:

4. After shredding meat add in mushrooms and onions and let cook for 10-20 minutes longer

5. Turn broiler on

6. Place six halves of rolls on baking sheet

7. Remove portion of meat/onions/mushroom from slow cooker and place on roll halves

8. Add Provolone cheese slice

9. Put in broiler until cheese bubbly/browned

All in all easy to make, but I don't think a recipe is one for the record books when the comment is "it is good with ketchup"

Better luck next time and hopefully next time we spend $30 at the meat counter it will be for something more tasty, LOL