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Ingredients

• 1/2 cup onion
• 2 garlic cloves
• 2 tablespoons fresh parsley
• 2 pound beef rump roast
• 1 tablespoon Italian herb seasoning
• 1 teaspoon dried parsley
• 1 bay leaf
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup red wine
• 1/3 cup vinegar
• 2 to 3 cups water
• 8 hard rolls, 3-1/2” diameter, 2 ounces each

Preparation

1. Chop onion, garlic and fresh parsley. Place beef roast in a Crock-Pot. Add chopped onion, garlic and remaining ingredients, except fresh parsley and rolls, to Crock-Pot; stir to combine.
2. Cover and cook on low-heat setting for 8 to 10 hours, or on high setting for 4 to 5 hours, until fork-tender.
3. Remove roast from Crock-Pot. Shred with two forks then return meat to cooking broth to keep warm until ready to serve.
4. Slice rolls in half and top with shredded beef, fresh parsley and 1-2 spoons of the broth. Serve open-face or as a sandwich.

Helpful hints

• Portion leftover Italian-Style Shredded Beef into 3-ounce servings, store in freezer bags and freeze for a quick, easy meal at a later time.
• For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.