This recipe comes from my best friend.  Hope you like it as much as we do….

Ingredients:

1 beef rump roast or bottom round roast (3 pounds)

2 cups water

1 envelope zesty Italian salad dressing mix

1 envelope au jus gravy mix

1 medium onion, thinly sliced

12 Italian rolls, split

Directions:

Cut roast in half. Place in a 4-qt. slow cooker. Combine the water and salad dressing and au jus mixes; pour over meat. Top with onion slices.

Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Yield: 12 servings.

Extra Au Jus gravy could be made to use for dipping.

We also like it with some sour cream.

Use your imagination!