Slow-cooked rump roast with only two ingredients for a delicious sandwich. Serve on crusty sandwich rolls.

Lisa

Recipe Summary

prep:
5 mins
cook:
9 hrs
total:
9 hrs 5 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rump roast in a slow cooker, fat-side up. Pour pepperoncini and juice over roast.

    Advertisement
  • Cook on Low for 8 hours. Remove fat from roast and shred roast with 2 forks. Simmer roast in the juice for 1 hour more. Remove beef with a slotted spoon.

Cook's Notes:

Depending on taste, may slice the pepperoncinis and serve on the sandwich. Also delicious served with a slice of provolone cheese.

Nutrition Facts

213 calories; protein 26.4g; carbohydrates 0.9g; fat 10.7g; cholesterol 66.9mg; sodium 647.2mg. Full Nutrition
Advertisement

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2016
Have been making this for years, but my dish calls for studding your meat( I prefer pork), with garlic and adding a can of beef consomme and one can of water along with the pepperonchinis. I pretoast my crusty rolls with garlic butter, then put meat and mozza/ Havarti cheese on bun and pop back in the oven to melt cheese. Also, serve with individulal portions of the drippings for dipping! Yummy! Read More
(56)

Most helpful critical review

Rating: 3 stars
04/06/2020
If you feel this is somehow "missing something", try this: 4 lbs. beef rump, chuck or tri tip roast 2 cups water 4 or so teaspoons beef bouillon granules or concentrate 1 tsp each, dried oregano leaves and thyme 1 clove garlic 2 Tbsp. Worcestershire sauce 1 10 1/2 oz. jar of peperoncini peppers, drained and stems removed 1 medium onion, chopped Read More
(6)
73 Ratings
  • 5 star values: 55
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/28/2016
Have been making this for years, but my dish calls for studding your meat( I prefer pork), with garlic and adding a can of beef consomme and one can of water along with the pepperonchinis. I pretoast my crusty rolls with garlic butter, then put meat and mozza/ Havarti cheese on bun and pop back in the oven to melt cheese. Also, serve with individulal portions of the drippings for dipping! Yummy! Read More
(56)
Rating: 5 stars
04/05/2020
I've had this Italian beef since I was a little kid. It was my grandmother's recipe with rump roast, onion soup packet, lawry's seasoning salt and garlic. Best italian beef ever and I live in Chicago! Read More
(29)
Rating: 5 stars
02/19/2016
I have made this st least 3 times. It's my favorite slow cooker recipe, by far the easiest, and people just flat-out love it. Read More
(16)
Advertisement
Rating: 5 stars
11/21/2015
I'm impressed this is extremely tasty and the meet is so tender!! What's not to love?! It's simple to make and delicious! Read More
(10)
Rating: 4 stars
01/11/2016
Everyone loved this simple recipe, just feels like something is missing. I will make again and try adding some Italian seasoning. Read More
(9)
Rating: 4 stars
01/07/2020
I was very skeptical but this was quite good! I tasted the broth before returning the shredded beef and felt it needed a little something. So I stirred in a heaping spoonful of some Vegetable Better Than Bouillon (I prefer it over the beef flavor) and that helped a lot. Served on heated crusty rolls with melted provolone. Yummy! Read More
(8)
Advertisement
Rating: 5 stars
11/08/2019
This is a fantastic recipe! I did add about a cup of beef broth with the peppers for more juice. After it was cooked I sliced the peppers and tossed them in with the meat, which we piled on hard rolls with mozzarella cheese. Add Caesar salad and voila, a fantabulous meal! Read More
(7)
Rating: 5 stars
04/06/2020
I have made this for over 30years and I always added sliced green peppers to make it like Blondies on Fullerton Ave in Chicago in the 60’s I also use beef bouillon or AU Ju packaged gravy to add More juice for the authentic dipping Even without the peppers, this is a 10 from my children and grandchildren Yum!!!!!! Yummy!!! Read More
(7)
Rating: 5 stars
04/20/2016
I made this as instructed and it was the Best! Very flavorful. I would have never thought of adding the peppers. I've used a pkg of Italian dressing and it was good but not nearly as good as this. Thanks for the great recipe!!! Read More
(6)
Rating: 3 stars
04/06/2020
If you feel this is somehow "missing something", try this: 4 lbs. beef rump, chuck or tri tip roast 2 cups water 4 or so teaspoons beef bouillon granules or concentrate 1 tsp each, dried oregano leaves and thyme 1 clove garlic 2 Tbsp. Worcestershire sauce 1 10 1/2 oz. jar of peperoncini peppers, drained and stems removed 1 medium onion, chopped Read More
(6)
Advertisement