Italian Beef

Ingredients:

2 cans Au Jus
2 cans Beef Broth

1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion powder 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast 3 or 4 Pepperoncini Peppers (more or less depending on your taste) Directions

Mix all of the seasonings, broth and au jus in a crockpot, Add Rump Roast.  Cook on low heat 4-6 hours until the meat is done and tender enough to shred with a fork.
When meat is done, remove from crockpot (leave the juices in the crockpot) and with 2 forks, shred meat.  Put the meat back in the crockpot, add Pepperoncinis and let simmer for another hour. 
Serve on toasted butter toasted Hoagie Rolls.  If you prefer you may also add Mozzarella or Provolone cheese and melt under the broiler before serving. Serve with juices from the crockpot.


** If you make this the day before and refrigerate overnight, the fat will harden and rise to the top, just skim it off with a fork, however I always leave a small bit if it. Then reheat.