Now, the best part about this recipe is what to serve it with. I have tried everything from pasta, to mashed potatoes, to rice, to risotto. It is delicious with absolutely everything, no joke. We love having this on a weekly basis and eating the leftovers with a different side every day. It is simple, filling and oh so delicious. How amazing is this this simplicity?
Check out what our friends over at Will Cook for Smiles had to say about this:
“Delicious, tender, and flavorful beef made in a slow cooker. This beef is slow cooked with Italian herbs, mushrooms, and onions. It’s perfect as a nice sub sandwich and as a main dish.
Oh yes, simple and so good whether with a side or spread into a sub.
Ingredients
75 – 3 lbs rump roast
1 large yellow onions
8 oz baby portobello mushrooms
1 lb garlic bulb
1 tsp crushed red pepper flakes
½ Tbsp dry oregano
½ Tbsp dry thyme
1 Tbsp dry parsley
1 Tbsp dry basil
½ Tbsp white Domino granulated sugar
Salt
Beef stock enough to just over the beef (about 4-5 cups)
Instructions
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 1½ 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.
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Quick Tip: Add in any of your favorite seasonings
Thanks again to Will Cool For Smiles for this amazing recipe.
