1 beef rump round roast (or whatever is cheapest)
1-2 Tablespoons minced garlic (depends on taste)
1 jar pepperocinis
Dump everything into the crockpot and set it on low. I usually put my roast in straight from the freezer at breakfast time and it is ready for dinner. 8-10 hours. One hour before time to eat, take the lid off of the crockpot and shred the meat with two forks. This allows the juices to penetrate better.
We love this on a pita with mayonnaise, lettuce, tomatoes and muenster cheese. Yum! I use the leftover meat to make a goulash. I just reheat the meat in a pan. Add some sour cream, a little milk, season salt, and pepper. It is really yummy over noodles.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment