Kick Butt Roast

READY IN: 18hrs 5mins
Recipe by Audrey M

You can serve this meat as a sandwich or as a main course.

Top Review by Stephie Biggs

VERY tasty! I love the vinegary taste! I had already made this recipe someone else had given me and looked up on Zaar so that I could rate it and have it in my cookbook. I am making it tonight, (to cook overnight) but skipped the pickled vegetables and will add sliced onions in the AM and let them cook a while. We eat this meat shredded on hogie buns topped with provolone cheese. Mmmmmm, mmmmmm, good!

Ingredients Nutrition

  • 4 lbs rump roast
  • 12 ounces spicy pickled mixed vegetables (peppers, carrots, cauliflower, etc)
  • 1 (16 ounce) jar pepperoncini peppers
  • 1 packagae Italian salad dressing mix
  • 1 (10 1/2 ounce) can beef broth

Directions

  1. Sprinkle some of dry Italian salad dressing in the bottom of crockpot.
  2. Place roast in and sprinkle the rest of dressing on top of roast.
  3. Place pepperoncini peppers and pickled mixed vegetables along the side of the roast.
  4. Gently pour in beef broth.
  5. Cook for 18 hours.
  6. Yes, 18 hours.
  7. I use a light timer to turn on my crockpot at midnight so I don't have to stay up late.
  8. To serve, shred roast just in crockpot to absorb the juices.
  9. Use a slotted spoon to place in rolls topped with cheese of your choice.
  10. Mozzarella works the best.
  11. I also have served this with bake potato, side salad, and mixed vegetables.

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