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.