Ingredients

• 3 lbs rump roast
• 1 (12 ounce) jar pepperoncini peppers
• 1 garlic clove
• 1/2 cup white onion
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1/2 teaspoon ground red pepper
• 6 cups water
• 4 beef bouillon cubes

Instructions

1. Mix all ingredients in Rub in a small bowl. Massage into roast.

2. Place roast in a slow cooker and pour entire jar of pepperocini peppers onto roast, even the pepper juice.

3. Put roast in fridge overnight.

4. Remove from fridge. Bring water to a boil. Add bouillon cubes and continue to boil for 5 minutes.

5. Pour broth over roast. Add garlic clove and onion into crock pot. Cook for 3-4 hours on high. (Some crock pots have medium, if so use medium for 5-6 hours).

6. Remove roast from crock pot, keeping juice in the pot. Put roast in fridge to chill for at least 30 minutes.

7. Cut meat into thin slices and return to au jus. Reheat for about 4-5 minutes so that meat gets warmed again.

8. Serve on hoagie roll, kaiser roll, or french bread with pepperocini, provolone, and au jus.