Family-Favorite Italian Beef Sandwiches

• 1 jar (16 ounces) sliced pepperoncini, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/2 cup water
• 2 packages Italian salad dressing mix
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 beef rump roast or bottom round roast (3 to 4 pounds)
• 12 Italian rolls, split

1. In a bowl, mix the first seven ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.
2. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls.
3. In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed.
4. Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

pepperoncini, tomatoes, onion, water, italian salad dressing, oregano, garlic, beef rump roast, italian rolls

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