Once again, you will hear my profess my love for my slow cooker (a.k.a. Crock Pot). Am I starting to sound like a broken record yet? If you don’t own one, you really should get one. It’s not an expensive investment. You can get one at Wal-Mart these days for around $20-$25 for a basic model. And basic is all you really need. It is the working person’s best friend. It is a Mom’s best friend. It is a tough cut of meat’s best friend. I could go on and on about the benefits of having one. You don’t have to crank up your oven in the summer and make your house warmer. Or maybe you don’t even own an oven – this will help you cook all kinds of meals. You can even make desserts in the Crock Pot! This is a friend that will never let you down unless you don’t put enough liquid in it while it’s cooking and it dries out and gets all hard and crusty on you. But if you do it right – that won’t happen. I’m taking a fairly inexpensive and tough cut of meat – like this rump roast here – and with the magic of the slow cooker, it’s gonna get tender and juicy. We’re gonna turn this rump into righteousness.
1 (3-4 lb.) rump roast (can use chuck or round Roast)
1 packet dry Italian dressing
1/2 (16 oz.) jar peperoncini peppers
1 (10.5 oz) can beef broth
4-6 slices provolone cheese
Put the rump roast into the Crock Pot. Rump roasts usually have one side that is all fat. I’ll usually put the roast fat side up so the fat will drip down into the meat. If you are using a Chuck Roast or Round Roast, you won’t see that layer of fat.
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.
Lots of yummy flavors for the meat to cook in.
Cover and cook on low for about 8 hours.
When ready, slice rump roast. If you are using a chuck roast, you should just be able to shred the meat with two forks.
At this point, I’ll trim some of that extra fat off the meat as well. Place meat back into the juices.
This part is optional, but if you’d like, add a little butter to sub rolls and lightly toast them. I just toast mine right in my cast iron skillet.
Place sliced meat onto your toasted rolls, making sure you add a few of the peppers on there too. Add a slice or two of provolone cheese on top and serve.