Categories: Crock pot
Ingredients
- 3- 4 pound beef rump roast
- 1-2 bottles of Italian dressing (the cheaper the brand the better)
- 1 bottle of peppercini's drained (this is optional as the peppercini add the kick to the beef)
- 24 home made rolls
Directions
-
Put the roast in the crock pot and cover the roast with the dressing and add the peppercini’s. Cook on low for 4 hours then cool in the fridge overnight. Take the fat off of the top and then cook again on low for another 4-6 hours on low, until the meat is tender enought to shred easily with two forks. Shredd the beef and return to the crockpot. Serve on the sandwiches.