Sunday, August 3, 2014

Italian Been Sandwiches.

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.