Italian Beef Sandwiches


1 (3-4 lb.) Rump Roast or Chuck Roast
1 packet dry Italian Dressing
1/2 (16 oz.) jar Pepperoncini Peppers
1 (10.5 oz) can beef broth
4-6 slices Provolone Cheese
Sub Rolls


  1. Put the roast into the Crock Pot.
  2. In a bowl, combine beef broth, dry Italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice). Use as little or as much of the peppers as you like (depending on how spicy you like it).
  3. Pour this mixture over the roast.
  4. Cover and cook on low for about 8 hours.
  5. When ready, remove roast from crock pot and slice rump roast or shred chuck roast with two forks.
  6. Place meat back into the juices.
  7. Serve on rolls with cheese.