Ingredients
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3 lbs rump roast, trimmed of visible fat
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1 medium onion, thinly sliced
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1/2 cup water
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1 (11 1/2 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
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2 teaspoons garlic, minced
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6 hoagie rolls or 6 hoagie rolls, split
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arugula, for serving
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1 tomatoes, sliced, for serving
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1 (2/3 ounce) package Italian salad dressing mix (I use Good Seasons)
Instructions
- Place beef and onion in a 3 1/2-quart or larger slow-cooker.
- Add water, pepper juice, salad dressing mix and garlic.
- If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
- Cover and cook on low 8-10 hours or until beef is very tender.
- Brush cut sides of rolls with some of the cooking liquid.
- Transfer beef to cutting board; slice thinly.
- Serve on rolls with arugula, sliced tomatoes and sliced peppers.