Don't forget there's still 3 days left to enter the Beatrice Lanes giveaway! Details at the end of this recipe!!
When the Mr. and I were engaged things were crazy busy. Really really crazy. We were both juggling school, work, a ministry, and wedding planning. Some weeks date night happened, and some weeks it didn't. But the one thing that did happen every single week?
Every Tuesday around 4 while he was still in the church office I would head to his place and start making a nice meal for us, and as soon as he could get away we would promise each other no school/wedding/job talk-only a funny tv show and dinner and being together.
And it might have saved us and our sanity. Just saying.
There were a few days that I knew I wouldn't be able to make it to his place early to make something. So on those days I had 2 options. Forfeit our Tuesday nights (not a chance) or teach myself how to use the crockpot his grandparents had given me that Christmas.
So I learned, and fell in love with, my slow cooker. This recipe was one of the very first recipes I ever made, and it was by far one of our favorites. It still is, I make it all the time and every time I do it takes me back to those Tuesday nights.
Here's what you'll need:
1 5lb rump roast
3 cans of beef broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
2 .7oz. packages dry Italian dressing mix
Place the rump roast in the slow cooker.
Combine all other ingredients in a sauce pan and bring to a boil.
Pour over meat in slow cooker. Cover and cook on low for 10-12 hours or on high for 4-5 hours. 1 hour before serving take meat out and shred with forks, then return to slow cooker for the last hour.
You can dress up this sandwich any way you like! Here's my favorite way though:
Sauté slices green bell pepper and onion.
We use individual sub or hoagie sandwich bread, spread a thin layer of mayonnaise, and use a slotted spoon to pile a nice serving of meat on the sandwich. Then we top it with sliced mozzarella and the sautéed green pepper and onion and serve it with a side of the broth from the crockpot. I really can't tell you how delicious and easy this recipe is. I hope you love it as well!
Printable version found here!
Linking up with: Mandy, Emily, Cynthia, Keeping up with the Johnsons, Make Ahead Meals, Cindy, Julie, Chef in Training, Pint-Sized-Baker, What's for Dinner?, Table for Seven.