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Yield: 6 sandwiches Ingredients:
  • 1 4-5 pound beef rump roast
  • 1 12-oz jar mild pepper rings
  • 1 package dry Italian salad dressing mix
  • 1 cup water
  • 6 Village Hearth Steak Rolls
  • 16-oz package shredded mozzarella cheese
Directions: Place roast in slow cooker. Add pepper rings (including liquid), salad dressing mix and water. Cover and cook on low for 6—8 hours, or on high for 3—4 hours. Remove roast and allow to rest for 15 — 20 minutes. Slice thinly or shred and place back in slow cooker with juices and peppers. Serve beef on rolls, top with cheese.