Kick Butt Roast

• 4 lbs rump roast
• 12 ounces spicy pickled mixed vegetables (peppers, carrots, cauliflower, etc)
• 1 (16 ounce) jar pepperoncini peppers
• 1 packagae Italian salad dressing mix
• 1 (10 1/2 ounce) can beef broth

1. Sprinkle some of dry Italian salad dressing in the bottom of crockpot.
2. Place roast in and sprinkle the rest of dressing on top of roast.
3. Place pepperoncini peppers and pickled mixed vegetables along the side of the roast.
4. Gently pour in beef broth.
5. Cook for 18 hours.
6. Yes, 18 hours.
7. I use a light timer to turn on my crockpot at midnight so I don't have to stay up late.
8. To serve, shred roast just in crockpot to absorb the juices.
9. Use a slotted spoon to place in rolls topped with cheese of your choice.
10. Mozzarella works the best.
11. I also have served this with bake potato, side salad, and mixed vegetables.

rump roast, mixed vegetables, pepperoncini peppers, beef broth

Taken from www.food.com/recipe/kick-butt-roast-60711 (may not work)