Rump Roast was on sale this week at Shop Rite and I decided to make Italian Beef sandwiches instead of the usual beef roast. So quick and easy with very few ingredients, which I love!
2.5 – 3 lb beef rump roast
1 package Italian salad dressing mix
12 oz. beef stock
Jalapeno peppers (optional)
Trim off any fat from roast and place in crock pot. Pour in beef stock, add some jalapeno peppers (if desired) and sprinkle packet of Italian mix on top.
Cook on low for about 6 – 7 hours until tender. Shred in pot and cook for about 30 minutes (not necessary, but I thought it should suck up all the juices into the meat for a bit…mmmmm).
Serve on a nice french bread, crusty roll, or an Italian roll with some provolone cheese. We added some spicy chipotle mayonnaise to the roll. I’m thinking even a nice horseradish spread would be delish as well.