Slow Cooker Beef Sub Sandwich

• Gluten free

• Meat

  • 4 cups Beef stock enough to just over the beef
  • 2 3/4 lbs Rump roast

• Produce

  • 8 oz Baby portobello mushrooms
  • 1 tbsp Basil, dry
  • 1 lb Garlic, bulb
  • 1/2 tbsp Oregano, dry
  • 1 tbsp Parsley, dry
  • 1/2 tbsp Thyme, dry
  • 1 Yellow onions, large

• Baking & Spices

  • 1/2 tbsp Granulated sugar, White
  • 1 tsp Red pepper flakes
  • 1 Salt

Found on the36thavenue.com

Ingredients

• 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)
• ½ Tbsp dry oregano
• ½ Tbsp dry thyme
• 1 Tbsp dry parsley
• 1 Tbsp dry basil
• ½ Tbsp white granulated sugar
• Salt
• Beef stock enough to just over the beef (about 4-5 cups)

Directions

• 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 its 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.