1 Rump Roast (I usually get like a 3 lb rump)
1 pkt dry Italian dressing
3 cans beef stock (2-3 cans...enough to ALMOST cover the roast)
1 jar sliced pepperoncini (or you can get the plain pepperoncinis and chop them)
Italian buns
provolone cheese
Put the roast in the crockpot. Dump in beef stock, italian dressing, and pepperoncinis (add some juice if you want it a little spicier). Cook on low for about 8 hours. Shred meat and put back in juice. Serve on buns with cheese. That'sa youra momma's cookinga! (that's an Italian accent in case you were wondering!!!)
posted by Kristin Crowder
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