This easy Italian beef recipe can be put in a slow cooker all day or overnight. Credit for this goes to my wife's mother.
- Pepperoncinis can be whole or sliced. If whole, they are easier to pick out.
- The bread or bun used should be a drier variety like Italian or French bread. The juice will soften it up. Softer breads may just disintegrate.
| Ingredients | US | Metric |
|---|---|---|
| Water | 3 cups | 675 g |
| Salt | 1 tsp | 5 ml |
| Ground Black Pepper | 1 tsp | 5 ml |
| Dried Oregano | 1 tsp | 5 ml |
| Dried Basil | 1 tsp | 5 ml |
| Onion Salt | 1 tsp | 5 ml |
| Dried Parsley | 1 tsp | 5 ml |
| Garlic Powder | 1 tsp | 5 ml |
| Bay Leaf | 1 leaf | 1 leaf |
| Italian Dressing Mix | 1 package (0.7 oz) | 1 package (20 g) |
| Rump Roast | 5 lb (approx) | 2.27 kg (approx) |
| Pepperoncinis | 1 jar | 1 jar |
- Combine water, salt, pepper, oregano, basil, onion salt, parsley, garlic, bay leaf, and salad dressing mix in a saucepan. Stir to combine and bring to a boil.
- Place the roast in a slow cooker and pour mixture over the meat.
- Pour jar of pepperoncinis in as well.
- Cover and let cook on low for 10 to 12 hours or high for 4 to 5 hours.
- Remove bay leaf. Optionally, remove pepperoncinis.
- Shred beef with a fork.
- Serve on a bun with plenty of juice.