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Cut the rump roast into chunks approximately 3 inches each. This will allow the meat to cook evenly and come up to a safe temperature faster in the slow cooker. Place the beef into the bottom of the slow cooker. Pour the beef broth over the meat, place the lid on the slow cooker, and cook on high for 4-6 hours, or until the meat is fork tender. The beef should be so tender that it shreds with the slightest pressure of a fork.
Pull the chunks of beef out of the cooking liquid and shred it with two forks. Divide the shredded beef into freezer safe containers (approximately 2 cups of shredded beef per container) and pour some of the cooking juices over top. The juices will help prevent the beef from drying and getting freezer burn while stored in the freezer. Refrigerate the beef until completely cooled before transferring to the freezer. Always label and date packages before freezing. Keep the beef in the freezer for up to three months for best flavor and quality.
To reheat the beef, simply transfer it from the freezer container to a small pot and heat over medium-low until fully thawed and reheated. Strain the shredded beef from the cooking liquid and season according to the recipe it is being used in.