4 pounds beef rump roast
2 envelopes (1 ounce each) dried onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano
1 tablespoon minced garlic
2 cans (101/2 ounces each) beef broth
1 bottle (12 ounces) beer
Crusty French rolls
- Trim excess fat from beef and discard. Place beef in CROCK-POT® slow cooker.
- Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover; cook on HIGH 6 to 8 hours or until beef is fork-tender.
- Remove beef from CROCK-POT® slow cooker. Shred beef with two forks. Return beef to cooking liquid; mix well. Serve on crusty rolls with extra au jus on the side.
Makes 8 to 10 servings
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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