This is one of my favorite meals, because I can throw all the ingredients in the crock-pot and forget about it until dinner. Plus, it’s so easy to double and freeze half for another day when I just don’t feel like cooking. Plus, it’s so delicious and when frozen, the flavors get stronger and mix together, so it’s even better! And, since I should give credit where credit is due, this is my Dad’s recipe!
1 rump roast (or venison roast)
1 can beer
1 onion (diced small)
1 can (12 oz) peppercinis (diced small)
1 or 2 packets Italian dressing mix
1/2 cup Parmesan cheese
1/2 tsp crushed red peppers (optional, adds spice)
mozzarella cheese (optional)
Pour beer into your crock pot and mix in the Italian dressing packet until blended. Use one or two packets, depending on the size of your roast and how flavorful you want the meal to be. Add crushed red peppers, if desired. Remember, the more you add, the spicier your meal will be and when frozen, these will become stronger. Add 1/2 of the onion and peppercinis, along with the peppercini juices from the can. Put the roast in the crock pot and add the remaining onion and peppercinis on top. Slow cook 8 – 10 hours, until meat separates from bone well. Remove meat from pot, cool, and shred. Replace meat in crock pot and cook 1/2 hour – 2 hours until you’re ready to enjoy your meal. Stir occasionally to mix onions, peppercinis, and other ingredients into the meat. Remove meet, onions, peppercinis, and part of juice. Serve on buns or hoagies. Top with Mozzarella while hot, so it melts.
Remaining portions can be sealed in a freezer zip lock bag and stored for 3 months in a regular freezer or 6 months in a deep freeze for a quick meal later. Just thaw and heat in the microwave.