Italian Shredded Beef Sandwiches

• 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 chilies
• 12 Italian rolls, split

1. 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 chilies.
2. 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.
3. Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.

beef rump roast, water, italian salad dressing, onion, green chilies, italian rolls

Taken from www.tasteofhome.com/recipes/italian-shredded-beef-sandwiches/ (may not work)