Chicago Italian Beef

Ingredients

• 5 lbs rump roast (do not substitute for a different type roast)
• 2 (10 1/4 ounce) cans beef consomme (Broth)
• 1 (1 ounce) package Good Seasonings Italian salad dressing mix
• pepperoncini peppers (1/2-1 jars depending on level of spiciness)
• giardiniera (1/2-1 jars)
• 3-5 sweet green peppers (according to size)
• 1 loaf long thin French bread

Directions

1. 1

   Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.

2. 2

   Turn over at the 6th and 12th hour interval.

3. 3

   At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

4. 4

   Cut bread into 6 inch lengths and slice on the side lengthwise.

5. 5

   Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

6. 6

   (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.

7. 7

   Salt to taste.

8. 8

   OPEN WIDE and enjoy the most wonderful taste sensation.

9. 9

   May be frozen when cooked.