Ingredients
- 1 roast (4 pound) beef rump
- Whole small garlic cloves, optional (use as many as desired)
- 1/2 cup low-sodium soy sauce (use only low-sodium)
- 2 cans (10 1/2 ounce) low-sodium beef broth
- 1 teaspoon dried thyme
- Pinch cayenne pepper (optional)
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 1 teaspoon onion powder (or 1 small onion, finely chopped OR 3 tablespoons dehydrated onion flakes, slightly crushed)
- 1 1/2 teaspoons garlic powder (or 4-5 cloves garlic, finely minced)
- 1 large bay leaf
- Water (as much as needed)
- 10 bread rolls (Italian rolls, sliced or French rolls)
How to Make
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Step 1: Trim all excess fat from around the roast, then cut small slits all over.
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Step 2: Insert one garlic clove into each slit (this is only optional) .
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Step 3: Using a fork poke deep holes all over the meat, then place the roast into the slow cooker.
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Step 4: In a bowl combine the soy sauce with beef broth, thyme, pinch cayenne pepper, black pepper, onion powder and garlic powder or minced garlic (if you are using fresh onion sprinkle around the roast) pour the mixture over the roast.
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Step 5: Place the bay leaf into the slow cooker.
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Step 6: Add in enough water to almost cover the roast, then mix to combine.
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Step 7: Cover and cook on HIGH setting for 2 hours, then reduce to LOW setting and continue cooking for about 5 hours or until the meat is very tender.
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Step 8: Remove and discard the bay leaf.
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Step 9: Remove the roast to a platter then shred the meat using a fork.
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Step 10: Place the shredded meat onto the rolls and serve as sandwiches with the juice used for dipping.
We hope you enjoy this recipe!
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