Ingredients
1 beef rump roast or bottom round roast (3 pounds)2 cups water1 envelope zesty Italian salad dressing mix1 envelope au jus gravy mix1 medium onion, thinly sliced1 can (4 ounces) chopped green chiles12 Italian rolls, split
Preparation
Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chiles.
Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls.
