3 to 4 pound beef rump roast
1 onion, sliced in rings
2 tablespoons dried
oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
8 hoagie rolls (I use gluten free bread)
8 slices of mozzarella
cheese
The Directions.
Use a 6-quart slow cooker.
Put the meat into your cooker (frozen is okay).
Top with sliced
onion, and all the dried herbs and spices.
It will seem like there are way too many herbs—try not to worry.
Add the entire can of tomatoes and bottle of beer.
Cover and cook on low for 8 hours, or
until meat shreds easily with two large forks.
Shred the meat completely, and stir well.
Serve on toasted rolls with melted mozzarella cheese, or you can use provolone if you are extra fancy!
The
Verdict.
This is a fantastic pot-luck meal, or game day feast.
The resulting meat is fall-apart tender and nicely seasoned. The cayenne provides a bit of a kick, but not enough to bother sensitive palates.
If you’d like more heat, sliced pickled jalapeño peppers works great as an additional
sandwich topping.
NOT WHAT YOU HAD IN MIND?
