Ingredients
Scale
- 1 jar (16 ounces) sliced pepperoncini, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 1/2 cup water
- 2 packages Italian salad dressing mix
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 beef rump roast or bottom round roast (3 to 4 pounds)
- 12 Italian rolls, split
Instructions
- In a bowl, mix together the sliced pepperoncini, diced tomatoes, chopped onion, water, Italian salad dressing mix, dried oregano, and garlic powder.
- Place the beef roast in the slow cooker.
- Pour the pepperoncini mixture over the top of the roast.
- Cover the slow cooker and cook on low for 8 to 10 hours, or until the meat is tender.
- Once the cooking time is up, carefully remove the roast from the slow cooker and let it cool slightly.
- Skim off any fat from the cooking juices in the slow cooker.
- Using two forks, shred the beef into bite-sized pieces.
- Return the shredded beef and the cooking juices to the slow cooker and heat through.
- Serve the beef on the split Italian rolls.
- To make ahead: In a large freezer container, combine the first seven ingredients. Add the roast, cover the container, and freeze it. When you are ready to cook, place the filled container in the refrigerator for 48 hours or until the roast is completely thawed. Cook and serve as directed.
Notes
This recipe is versatile and can be customized with toppings like cheese, peppers, and herbs. Great for meal prep and leftovers.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Italian beef sandwich, slow cooker recipe, family meal