Italian Shredded Beef Sandwiches

Prep: 15 min.    Cook: 9 hours    Serves: 12

Cut 1 beef rump roast or bottom round roast (3 lbs.) in half. Place in a 4-qt. slow cooker. Combine 2 cups water, 1 envelope zesty Italian salad dressing mix and 1 envelope au jus gravy mix; pour over meat. Top with one med. onion, thinly sliced, and 1 can (4 oz.) chopped green chilies. Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. Shred meat when cool enough to handle. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on Italian rolls.

NOTE: you can replace green chilies for pepperoncini peppers. Add cheese (we use provolone) if desired.

$1.69 per serving