Italian Beef (Slow Cooker)
I usually let it cook overnight, refrigerate during the day, then serve that night.
- One 4-6 lb
- beef rump roast
- 1 Tbsp ea:
- dry mustard
- onion powder
- garlic powder
- worchestershire sauce
How to Make Italian Beef (Slow Cooker)
- 1Place roast in slow cooker with seasonings. Fill halfway with water. Cover and cook on high for 12 hours. Let cool, then refrigerate 8-10 hrs.
Remove roast, leaving juice in cooker. Remove and discard fat from roast, then shred. Remove fat that has congealed on top of liquid. Return shredded beef to cooker along with juice. Rewarm in cooker for several hours before serving on deli rolls.