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Submitted by: Heather Porter from Villa Park, IL
Originally shared on the web 04/28/2017

4 to 5-lb. beef rump roast or bottom round roast
16-oz. jar pepperoncini
16-oz. jar mild giardiniera mix in oil
14-oz. can beef broth
1.05-oz pkg. Italian salad dressing mix
10 to 14 Italian rolls, split

Place roast in a large slow cooker. Top with undrained pepperoncini and giardiniera; pour in broth and sprinkle with dressing mix. Cover and cook on low setting for 6 to 8 hours. Reserving liquid in slow cooker, shred beef with 2 forks. To serve, top rolls with beef and some of the liquid and vegetables from slow cooker. Serves 10 to 14.