Italian Beef Sandwich

Source: Food.com

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 18 hours

INGREDIENTS

• 5 lb rump roast
• 2 (10.5-oz) cans beef consomme
• 1 packet Italian dressing mix
• Pepperoncini peppers to taste
• Giardiniera to taste
• 1 French bread loaf
• Salt and pepper to taste

DIRECTIONS

• Put the rump roast in a crock pot and top with beef consomme and italian dressing mix. Add as much pepperoncini and giardiniera as you’d like, depending on level of spiciness desired. (I used half a jar of each, and a splash of the pepperoncini juice.)
• Cook on low for 18 hours, turning the beef every 6 hours. 
• Divide the French bread into 6-inch sections, and split each lengthwise.
• Thinly slice the beef or pull apart with forks, and return it to the juice to soak before piling it onto the bread and topping with additional giardiniera. Add salt and pepper to taste.
• Serve hot with au jus for dipping!