Italian Beef Sandwich Filling for the Slow Cooker

by angelaskitchen on September 1, 2012

AK canning jar

Italian Beef Sandwich Filling for the Slow Cooker
Recipe type: gluten free, dairy free, gfcf, slow cooker, main, beef
Serves: 8
  • 2 pounds beef rump roast
  • 3 cups onion, sliced in rings
  • 1½ tablespoons dried oregano
  • 1½ tablespoons dried basil
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon ground anise
  • 12 ounces canned whole tomatoes
  • 1 cup gluten free beer or apple cider
  1. To Freeze: Put all ingredients into a gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.
  2. To serve: Thaw. Put into a 6 quart slow cooker. Put on lid and cook on low for 8 hours or until meat shreds easily.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post:

  • Creative Commons License
    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
    Based on a work at
    Permissions beyond the scope of this license may be available at