Ingredients

The following ingredients have 4 Servings
  • 2.75 - 3 lbs rump roast
  • 1 large yellow onions
  • 8 oz baby portobello mushrooms
  • 1 lb garlic bulb
  • 1 tsp crushed red pepper flakes (more or less depending on your spicy tolerance)
  • 1/2 Tbsp dry oregano
  • 1 Tbsp dry thyme
  • 2 Tbsp dry parsley
  • 2 Tbsp dry basil
  • 1/2 Tbsp white granulated sugar
  • 1 tbsp coarse or sea salt (more or less to taste)
  • 1 tbsp freshly ground black pepper
  • Beef stock enough to just over the beef (about 4-5 cups)

Instruction

  • Heat up stock and stir in dry herbs, salt, red pepper flakes, and sugar.
  • Place rump roast into the slow cooker and poke some holes all over the roast using a small knife, about 1 1/2 inches deep. Peel garlic cloves and stick individual garlic cloves into the holes.
  • Slice onion and mushrooms, not to thin, and add them into the slow cooker.
  • Pour prepared stock mixture all over the beef and veggies.
  • Close the lid and cook on low for 8-10 hours.
  • Take the beef out once it's done and shred it using two forks.
  • Take onions and mushrooms out of the liquid using a slotted spoon and mix them in with shredded beef.
  • Save juices from cooking beef for dipping.