This is a super easy slow cooker recipe. They are sort of like french dip sandwiches. I had them on long french rolls and I put a little italian cheese blend on mine. Great Sunday fare!
1 boneless beef rump roast (about 3 pounds)
3 cups beef broth
1 package (.7 ounce) Italian salad dressing mix
1 bay leaf
1 teaspoon pepper
12 buns or Italian rolls
Combine all ingredients except buns in slow cooker; cover and cook on low 10 to 12 hours. Remove meat and shred; Strain out the bay leaf out of the juices in the slow cooker. Return mea to slow cooker and stir to combine with juices. Serve meat and juices in buns.
Make 12 Servings
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