- 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
1. Place roast in crock pot. 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!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
