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Italian Beef Sandwich Filling for the Slow Cooker

adapted by Angela Litzinger from Stephanie at Crock Pot 365
Servings 8

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.