Prep time: 10 minutes | Cook time: 8 hours | Total time: 8 hours & 10 minutes | Yield: 12 servings
1 16oz jar of sliced pepperoncini, undrained
1 14.5oz can of diced tomatoes, undrained
2 packages Italian salad dressing mix
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
1) In a bowl, mix the first 7 ingredients.
2) Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.
3) Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks.
4) Return beef and cooking juices to slow cooker; heat through.