- 3 1/2 pounds rump roast
- 1 (12 ounce) jar pickled mixed vegetables
- 1 (16 ounce) jar pepperoncini
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (10.5 ounce) can beef broth
- Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
- To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.
03/30/2017
recipepes.com
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