Crock Pot Italian Beef Sandwiches
- 1 3-4 lb rump roast can use Chuck or Round Roast
- 1 packet dry Italian dressing
- 1/2 16 oz jar sliced peperoncini peppers
- 1 10.5 oz can beef broth
- 4-6 slices provolone cheese
- sub rolls
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.
If you are using a Chuck Roast or Round Roast, you won't see that layer of fat.
You should just be able to shred the meat with two forks.