Ingredients
4 pounds Boneless beef rump roast
2 cups Beef broth or stock
1 packet Lipton “Beefy Onion” Soup Mix
2 tablespoon Worcestershire sauce
Preparation
Cut the roast into 3" pieces (roughly; eyeball it) and place in slow cooker
Pour broth, soup mix, and worcestershire sauce over the meat.
Put the lid on and cook on high for 4-6 hours or, until the meat pulls apart easily with a fork.
Pull the chunks out of the slow cooker and shred with two forks. Use however.
IF FREEZING: divy the shredded beef into a few freezer-safe containers and pour some of the cooking juice in there as well. Refrigerate until it is cooled completely before freezing. Be sure to label and date. Reheat on the stove in a small pot on medium-low heat. Discard unused beef 3 months after freezing.
