3 lb. beef rump roast1 can beef consumme
1/2 jar pickled peppers
1 packet of Italian salad dressing mix (0.7 oz.)
Cook all ingredients in crock pot for 8-12 hours. Pull meat apart with two forks. Serve on sub rolls and top with mozarella cheese.
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2 comments:
Since Gwen said this is what she was eating Saturday, I got hungry for it. I had already set out a pork roast to thaw (in the fridge) and so I figured it'd be just as good. Also, I really don't like Ray's Market since I am used to "what I want, when I want it" and they didn't have the peppers... so I got HOT bandanna peppers and they worked out really well. It gave it a kick (which Christian says my crock-pot meals need).
I put it in at midnight and woke up to a beautiful aroma! I ate it over mashed potatoes for lunch since I didn't have bread.
you had me at "over mashed potatoes"
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