Categories: Crock pot

Ingredients

• 3- 4 pound beef rump roast
• 1-2 bottles of Italian dressing (the cheaper the brand the better)
• 1 bottle of peppercini's drained (this is optional as the peppercini add the kick to the beef)
• 24 home made rolls

Directions

1. Put the roast in the crock pot and cover the roast with the dressing and add the peppercini’s. Cook on low for 4 hours then cool in the fridge overnight. Take the fat off of the top and then cook again on low for another 4-6 hours on low, until the meat is tender enought to shred easily with two forks. Shredd the beef and return to the crockpot. Serve on the sandwiches.

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