Ingredients
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5 lbs rump roast (do not substitute for a different type roast)
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2 (10 1/4 ounce) cans beef consomme (Broth)
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1 (1 ounce) package Good Seasonings Italian salad dressing mix
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giardiniera (1/2-1 jars)
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1 loaf long thin French bread
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3 -5 sweet green peppers (according to size)
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pepperoncini pepper (1/2-1 jars depending on level of spiciness)
Instructions
- Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
- Turn over at the 6th and 12th hour interval.
- At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
- Cut bread into 6 inch lengths and slice on the side lengthwise.
- Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
- (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
- Salt to taste.
- OPEN WIDE and enjoy the most wonderful taste sensation.
- May be frozen when cooked.