| | Directions | | Place everything in a crock pot along with enough canned beef stock to fill half up the side of the roast. Cover and cook on low until fork tender-about 6 hours. Shred the beef and serve on crusty rolls with lots of juice and fresh pepperoncini. For best flavor, cook the day before and refrigerate overnight in the juice. Reheat before serving. Great leftovers! |
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| Ingredients | | - |  | 1 package Good Seasons Italian Dressing |
| - | | 1 jar pepperoncini peppers with juice (small jar) |
| - | | 1 can low salt beef stock |
| - | | 1 beef rump roast 3 lbs) |
| - | | 4 cloves garlic, crushed |
| - | | 12 green olives for salt (add more if needed. (large) |
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