Italian Shredded Beef Sandwiches

By carvalhohm

Ingredients

• 1 beef rump roast or bottom round roast (3 pounds)
• 2 cups water
• 1 envelope zesty Italian salad dressing mix
• 1 envelope au jus gravy mix
• 1 medium onion, thinly sliced
• 1 can (4 ounces) chopped green chilies
• 12 Italian rolls, split

Preparation

Step 1

Cut roast in half. Place in a 4-qt. slow cooker. Combine the water and salad dressing and au jus mixes; pour over meat. Top with onion and chilies.

Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls.

Yield: 12 servings.