Chicago Italian Beef

By Pollin

Ingredients

• 5 lbs rump roast (do not substitute for a different type roast)
• 2 (10 1/4 ounce) cans beef consomme (Broth)
• 1 (1 ounce) package Good Seasonings Italian salad dressing mix
• pepperoncini pepper (1/2-1 jars depending on level of spiciness) giardiniera (1/2-1 jars) 3 -5 sweet green peppers (according to size)
• 1 loaf long thin French bread

Details

Servings 15
Preparation time 5mins
Cooking time 23mins
Adapted from food.com

Preparation

Step 1

Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2 Turn over at the 6th and 12th hour interval.
3 At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
4 Cut bread into 6 inch lengths and slice on the side lengthwise.
5 Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6 (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7 Salt to taste.