1 6-7 lb. rump roast (leave fat on!)
1 tbsp.Lawry’s Seasoned Salt
26 oz. beef stock, or more
1 can beer
8 oz. jar chopped pepperoncini, with juice
½ pkg. Good Seasons Italian Salad Dressing Mix
2 tbsp. minced garlic
1 tsp. Italian seasoning
Italian Sub Rolls
Heat olive oil in heavy pan or Dutch oven. Sprinkle roast with Lawry’s Seasoned Salt. Brown roast on all sides. Add remaining ingredients to slow cooker and stir to blend. Place browned roast in slow cooker. Cover and cook on low or medium for 6 to 8 hours. At the end of cooking time, turn off slow cooker and allow meat to cool. Remove meat from slow cooker and shred meat with a fork. After all meat is shredded, add it back to stock in the slow cooker and set on low to heat. Serve on lightly toasted Italian sub rolls (I like warmed Cobblestone Mills White Sub Rolls) with additional meat juices and more pepperoncini on the side. Makes 10 to 12 sandwiches.
After using all the Italian beef for sandwiches, use the leftover meat juices as an excellent base for making Minestrone soup. Add a blend of vegetables, cannellini or kidney beans, canned tomatoes, cooked pasta and more beef stock to the pot and simmer for 1 to 2 hours. Stir in freshly grated Parmesan before serving with crusty Italian bread.
