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Ingredients
- 1 (4-lb) rump roast
- 2 2/3 cup water
- 2/3 cup soy sauce
- 1 small bunch fresh rosemary
- 1 1/4 tsp thyme
- 1 T minced garlic
- 1 bay leaf
- 20 peppercorns
- Sliced provolone cheese
- Sweet Hawaiian rolls
Details
Servings 8
Preparation
Step 1
Place roast in slow cooker fat side up. Combine remaining ingredients in small mixing bowl. Pour over roast.
Cook on high for at least 6 hours.
Scrape off fat from meat and discard. Shred roast and return to slow cooker for 30 minutes.
Remove roast from slow cooker and place in a large bowl. Cover to keep warm; set aside.
Remove bay leaf. Strain remaining liquid to remove rosemary and peppercorns (optional). Reserve strained juice for au jus dipping sauce.
Slice rolls and place half slice of provolone on each roll. Top with shredded meat. Serve on sweet Hawaiian rolls or your favorite slider rolls with a side of au jus.
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