Slowcooker Italian Beef Sandwiches

From A Year of Slowcooking 

It has been over a year now since I've been working five days per week (and let me tell you- I really miss my three 12's, but I am much happier with my job that I have now).  It's still a struggle for me to come home and cook dinner every night- before I know it, the evening is over and it's time to start all over again the next day.  I hate feeling like I'm stuck in a routine, so any meal that frees up more of my evening to spend as I please, is a winner for me!  There's no better feeling then walking through the door after work and smelling the aroma of dinner just waiting for me to finish. This savory meal was definitely a winner! The beef was tender and juicy, so the sandwiches definitely need a hearty/crusty bread to hold up to the beef so you don't end up with a soggy mess.

Ingredients
3-4 pounds beef rump roast
1 onion, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon anise (I omitted)
1 14.5-ounce can whole tomatoes, undrained
12-ounces beer 
8 hoagie rolls (I used ciabatta bread)
8 slices of mozzarella or provolone cheese

Directions

Place the beef in a 6-quart slow cooker.  Top with the onion, herbs and spices.  Add the tomatoes and beer. Cover and cook on low for 8 hours or until meat shreds easily. Shred the meat and stir well.

Using a slotted spoon, serve on toasted rolls with melted cheese.  Serve with extra juice for dipping if desired.

Yields: 8 servings

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