Ingredients
The following ingredients have 12 Servings
- 1 beef rump roast or bottom round roast (3 pounds)
- 2 cups water
- 1 envelope zesty Italian salad dressing mix
- 1 envelope au jus gravy mix
- 1 medium onion, thinly sliced
- 1 can (4 ounces) chopped green chiles
- 12 Italian rolls, split
Instruction
- Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chiles., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls.
