It's Angela again. I thought I'd share a recent favorite that, in my book, ranks right up there with the French Dip Sandwiches. The meat was very tender had great flavor with just enough kick from the cayenne. I hope you enjoy it as much as we did!
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 (I don't like anise, so I didn't use this)
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer
8 hoagie rolls
8 slices of mozzarella cheese
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.