Slow Cooker Italian Beef Sandwiches

By Dorjon

If you'd like more heat, sliced pickled jalapeño peppers works great as an additional sandwich topping.

Ingredients

• 3 to 4 pound beef rump roast
• 1 onion, sliced in rings
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon anise
• 1 (14.5-ounce) can whole tomatoes (undrained)
• 1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
• 8 hoagie rolls (I use gluten free bread)
• 8 slices of mozzarella cheese

Preparation

Step 1

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.