From Chow Bella
1 1/2 lb beef rump roast (you can use any other beef roast you like instead)
1/2 cup low sodium beef broth
1/2 cup homemade or store-bought marinara sauce (I used a tomato basil one)
1 small onion, finely diced
4 cloves garlic, coarsely minced
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried oregano
1/8 tsp black pepper
1. Add the beef to the crockpot/slow cooker. Pour all the other ingredients over the top and cook 6-8 hrs on high or 8-10 hrs on low.
2. Remove the cooked meat to a cutting board. Transfer the sauce to a small saucepan. Reduce the sauce over high heat to one-half the original volume.
3. Meanwhile, shred the beef into bite-sized chunks. My roast had a long grain to it, so I cut 1-1 1/2 inch slices that shredded with little effort. Return the meat to the crockpot while the sauce reduces. I set my machine on "warm" while the sauce was simmering.
4. Pour the reduced sauce over the meat, gently toss to coat, and serve.
Servings per recipe: 4
Per serving:
Calories: 226.1
Fat: 11.3 g
Saturated fat: 1.5 g
Cholesterol: 55 mg
Sodium: 453.8 mg
Carbohydrate: 6 g
Fiber: 0.7 g
Sugar: 1.4 g
Protein: 22.3 g