The shredded beef alone for dinner will serve 6-8. You'll need 2-3 cups of shredded beef leftover to make the pizza. If using this recipe for sandwiches, make sure you have at least 8 sub rolls on hand and any extra toppings you'd want for the sandwiches.
Ingredients
For the Shredded Beef
- 4 lbs. beef rump roast
- 2 packages Lipton Onion Soup Mix
- 2 t. sugar
- 2 t. salt
- 1½ t. fresh grated black pepper
- 4 cloves garlic, chopped fine
- 4 c. beef broth
- 1 bottle of beer
For the pizza
- 1 ball store-bought pizza dough
- 2 c. shredded mozzarella cheese
- 1 c. sliced Mezzetta Deli-Sliced pepper rings
- 1 c. sliced roasted red peppers
- 2-3 c. leftover shredded beef
Instructions
- To make the shredded beef, add all the ingredients to your slow cooker and turn on high for 8 hours.
- Remove the roast from the slow cooker and shred with two forks, then place back in the slow cooker with all the juice.
- For the Pizza
- Pre-heat the oven to 400 degrees.
- Take the pizza dough out of the refrigerator and let it come to room temperature for 15 minutes.
- Spray a baking sheet with cooking spray.
- Roll the pizza dough out into a rectangle shape on a floured board, then place it into the sheet pan and spread it out to the corners of the pan.
- Bake for 5 minutes until slightly browned.
- Remove from the oven and top with 1 cup of the cheese.
- Add the shredded beef (squeezed out of any juices) into a single layer on top of the cheese, then add the sliced peppers.
- Top with the other cup of cheese and place in the oven for 15-20 minutes until the cheese is brown and bubbling and the crust is brown on the bottom.
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