Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 3-lb. beef bottom round or rump roast, trimmed of visible fat
• 1 medium Vidalia or sweet onion, thinly sliced
• 1 jar (11 oz.) pepperoncini peppers, sliced (reserve 1/2 cup juice)
• 1/4 cup oil
• 1/4 cup water
• 1 pouch (0.7 oz.) basil vinaigrette or Italian salad dressing and recipe mix
• 1 Tbsp. minced garlic
• tomato slices and arugula for serving

Directions

1. Place beef and onion in a 3 1/2 quart or larger slow cooker. Mix pepper juice, oil, water, dressing mix and garlic in a small bowl until blended. Pour over beef. (if you have time, cover the crock and place in refrigerator to let beef marinate the night before, turning occasionally.)

2. Cover and cook on low 8 to 10 hours or on high 5 to 6 hours until beef is tender.

3. Cut rolls lengthwise in half and brush cut sides with some of the cooking liquid. Pour remaining liquid into a serving bowl.

4. Transfer beef to cutting board; let rest 15 minutes, then slice thinly. Layer beef, onions, sliced pepperoncini, tomatoes and arugula on bottom half of rolls. Cover with top. Serve with reserved cooking liquid for dipping.

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