Italian Beef Sandwiches
(Freezable and Crock-Pot)
3 pounds rump roast
2 (1 ounce each) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
Mix together salad dressings mixes, water and peppers in a resealable gallon-sized freezer bag. Add the roast and zip the bag closed.
When ready to eat, remove from the freezer and thaw in the fridge 24 hours. Cook on high for 7 hours or low for 10-12 hours.
Serve on your favorite buns (Costco ones!) or with a baked potato.