Categories: Sandwiches- Burgers- Wraps
Ingredients
- 1 3-lb. beef bottom round or rump roast, trimmed of visible fat
- 1 medium Vidalia or sweet onion, thinly sliced
- 1 jar (11 oz.) pepperoncini peppers, sliced (reserve 1/2 cup juice)
- 1/4 cup oil
- 1/4 cup water
- 1 pouch (0.7 oz.) basil vinaigrette or Italian salad dressing and recipe mix
- 1 Tbsp. minced garlic
- tomato slices and arugula for serving
Directions
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Place beef and onion in a 3 1/2 quart or larger slow cooker. Mix pepper juice, oil, water, dressing mix and garlic in a small bowl until blended. Pour over beef. (if you have time, cover the crock and place in refrigerator to let beef marinate the night before, turning occasionally.)
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Cover and cook on low 8 to 10 hours or on high 5 to 6 hours until beef is tender.
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Cut rolls lengthwise in half and brush cut sides with some of the cooking liquid. Pour remaining liquid into a serving bowl.
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Transfer beef to cutting board; let rest 15 minutes, then slice thinly. Layer beef, onions, sliced pepperoncini, tomatoes and arugula on bottom half of rolls. Cover with top. Serve with reserved cooking liquid for dipping.