Thirteen years of marriage, and I have never made Italian Beef Sandwiches. Yesteryears Meats and Catering always has a food booth at the Jasper County Fair. I always look forward to having their Italian Beef. It was time I tried to make it myself, we have a few more months to wait until the fair! This is a really easy recipe, I am not sure why I waited this long!
I found brat buns at the local store that were the perfect size for Italian Beef Sandwiches.
CROCKPOT ITALIAN BEEF SANDWICHES
1.5 lb. rump roast
1 16 oz jar of Mezzetta Pepperoncini Peppers
1 48 oz jar of Swanson Beef Broth
Use a roaster and set rump roast in roaster. Add salt and pepper and 48 ounces of beef broth. Cook until done. Remove from roaster and wait until it's cool enough to shred. Set into a Crock-Pot and add peppers. Set on low for 2 more hours. Serve on sandwich buns, top with mozzarella cheese if desired.
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