Ingredients
1 jar (16 ounces) sliced pepperoncini, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1/2 cup water2 packages Italian salad dressing mix1 teaspoon dried oregano1/2 teaspoon garlic powder1 beef rump roast or bottom round roast (3 to 4 pounds)12 Italian rolls, split
Preparation
In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large freezer container, combine the first 7 ingredients. Add roast; cover container and freeze. To use, place filled container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed.
