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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 4 lbs rump roast
- 12 ounces spicy pickled mixed vegetables (peppers, carrots, cauliflower, etc)
- 1 (16 ounce) jar pepperoncini peppers
- 1 packagae Italian salad dressing mix
- 1 (10 1/2 ounce) can beef broth
Method
- Sprinkle some of dry Italian salad dressing in the bottom of crockpot.
- Place roast in and sprinkle the rest of dressing on top of roast.
- Place pepperoncini peppers and pickled mixed vegetables along the side of the roast.
- Gently pour in beef broth.
- Cook for 18 hours.
- Yes, 18 hours.
- I use a light timer to turn on my crockpot at midnight so I don't have to stay up late.
- To serve, shred roast just in crockpot to absorb the juices.
- Use a slotted spoon to place in rolls topped with cheese of your choice.
- Mozzarella works the best.
- I also have served this with bake potato, side salad, and mixed vegetables.
