• 5 lb. beef rump roast
  • 2 c. water
  • 1 pkg. au jus gravy mix
  • 1 pkg. Italian salad dressing mix
  • 8 oz. hot cherry peppers, drained and quartered (optional)
  • 4 oz. pimentos, diced (optional)
  • 8 Rolls, Italian

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This recipe is great as you can make it ahead and give you time to prepare everything else, and NEVER a disappointment…. so so YUMMY!

  1. Place roast in a 6 qt. slow cooker.
  2. Combine water, gravy mix and dressing mix.
  3. Pour over roast in slow cooker.
  4. Cover. Cook on Low 12-15 hours.
  5. Remove roast and shred with 2 forks, forming strings.
  6. Add optional hot cherry peppers and/or pimentos.
  7. Cover. Cook on Low an additional 10-12 hours.

Serve on crusty Italian rolls, or rolls of your choice!

Note: Top with Provolone Cheese or cheese of your choice!

Happy Crocking!

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