• 3-4 lb. lean rump roast
  • 2 tsp. salt, divided
  • 4 garlic cloves
  • 2 tsp. romano, or parmesan, cheese divided
  • 12 oz. can beef broth
  • 1 tsp. dried oregano

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  1. Place roast in slow cooker.  Cut 4 slits in top of roast.  Fill each slit with 1/2 tsp. salt, 1 garlic clove, and 1/2 tsp. cheese.
  2. Pour broth over meat.  Sprinkle with oregano.
  3. Cover.  Cook on Low 10-12 hours, or High 4-6 hours.
  4. Remove meat and slice or shred.  Serve on buns with meat juices on the side.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

l

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