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Italian Beef Sandwich Filling for the Slow Cooker
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Servings
8
Author
adapted by Angela Litzinger from Stephanie at Crock Pot 365
Ingredients
2
pounds
beef rump roast
3
cups
onion
sliced in rings
1 1/2
tablespoons
dried oregano
1 1/2
tablespoons
dried basil
3/4
teaspoon
cayenne pepper
1
teaspoon
salt
1/2
teaspoon
ground anise
12
ounces
canned whole tomatoes
1
cup
gluten free beer or apple cider
Instructions
To Freeze: Put all ingredients into a gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.
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.