Crock Pot Italian Beef Sandwiches

• Meat

  • 3 lb Rump roast

• Canned Goods

  • 1 10.5 oz can Beef broth

• Condiments

  • 1 packet Italian dressing, dry

• Baking & Spices

  • 1/2 16 oz jar Peperoncini peppers

• Bread & Baked Goods

  • 1 Sub rolls

• Dairy

  • 4 slices Provolone cheese

Found on thecountrycook.net

Description

Directions

• Put the rump roast into the Crock Pot.
• Rump roasts usually have one side that is all fat.
• Place roast fat side up so the fat will drip down into the meat.
• In a bowl, combine beef broth, dry italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice).
• Use as little or as much of the peppers as you like (depending on how spicy you like it).
• Pour this mixture over the rump roast.
• Cover and cook on low for about 8 hours.
• Slice rump roast. Trim some of that extra fat off the meat.
• Place meat back into the juices.
• Optional: add a little butter to sub rolls and lightly toast them. I just toast mine right in my cast iron skillet.
• Add a slice or two of provolone cheese on top.

Nutrition