3 lbs beef rump roast
1 onion, thinly sliced
2 cloves minced garlic
1 12-oz jar pepperoncini, reserve 1/2 c of the juice
1 0.7-oz pouch italian dressing mix
1/2 c water
Combine all of the above in a crock pot and cook on low for 8 to 10 hours. Thinly slice beef, brush 6 hoagie rolls with reserved pepperoncini juice, pile beef on the rolls and cover with provolone cheese. Broil just until cheese melts. Add red onion, more pepperoncinis, tomato and lettuce, brush top roll with mayonnaise, salt and pepper, cover, and serve. Makes 6 italian beef hoagies.
