Categories: Sandwiches

Ingredients

• 1 jar (16 oz.) sliced pepperoncini, drained
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/2 cup water
• 2 pkg. Italian salad dressing mix
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1 beef rump roast or bottom round roast (3
• to 4 lbs.)
• 12 Italian rolls, split

Directions

1. in a large resealable plastic freezer bag, combine the first seven ingredients. Add beef roast; seal bag and freeze.

2. To use, place filled freezer bag in refrigerator 48 hours or until completely thawed. Transfer contents of the bag to a 5 or 6 quart slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.

3. Remove roast; cool slightly. Skim fat from cooking juices to slow cooker; heat through. Serve on rolls.

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