Carol Findling Princeton, IL

Prep. Time: 5–10 Minutes
Cooking Time: 4–12 Hours

Ingredients

  • 3–4-lb. lean rump roast
  • 2 tsp. salt, divided
  • 4 garlic cloves
  • 2 tsp. Romano or Parmesan cheese, divided
  • 12-oz. can beef broth
  • 1 tsp. dried oregano

Ideal Slow Cooker Size: 4-Quart

Method

  1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with ½ tsp. salt, 1 garlic clove, and ½ tsp. cheese.
  2. Pour broth over meat. Sprinkle with oregano.
  3. Cover. Cook on Low 10–12 hours, or on High 4–6 hours.
  4. Remove meat and slice or shred. Serve on buns with meat juices on the side.

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