Ingredients9 h 5 m servings 213
- Place rump roast in a slow cooker, fat-side up. Pour pepperoncini and juice over roast.
- 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 213 calories; 10.7 0.9 26.4 67 647 Full nutrition
ReviewsRead all reviews 12
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 pre...
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.
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!
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 ...
Everyone loved this simple recipe, just feels like something is missing. I will make again and try adding some Italian seasoning.
No changes, we love this recipe because it's so easy and tastes so good!!!
DELICIOUS AND EASY. Added option to guests of having with caramelized onions an peppers with Monterey Jack cheese. Everybody loved it!!
My family absolutely loved this. My 12 year old son is such a picky eater and requested this same meal the following week. It’s SO EASY too. I followed the recipe exactly and it was perfect. We ...