CHERYL’S CROCKPOT ITALIAN ROAST BEEF

1 rump roast, 3 - 5 pounds
2 packages Good Seasons Italian Dressing (1 zesty and 1 plain)
1 16 ounce jar pepporoncini peppers (DO NOT DRAIN!)
2 cups boiled water with 2 tsp. beef base dissolved in it
2 dozen Hard rolls

Directions:

Put meat in slow cooker.

Season and rub the dressing mix over all sides of the meat.

Add pepporoncini with all of its liquid to crockpot.

Pour water with beef base over meat.

High cook for 6 to 8 hours, reduce to low cook if evaporating too quickly.

Remove meat to a pan and carefully shred it.

Remove peppers and set aside in a bowl…don’t discard all.

Return shredded meat to liquid in crockpot and serve with rolls.