Slow Cooker Italian Beef


  • Rump Roast – about 3 lbs.
  • 1 cup of chicken broth
  • 2 Tbsp. of Italian Seasoning
  • 1 Jar of sliced Peperoncini


  1. Place the roast in the slow cooker
  2. Pour the chicken broth, and 1/2 cup of juice from the jar of Peperoncini over the roast
  3. Sprinkle the seasoning over the roast, and into the juices
  4. Add about 1/2 cup of the sliced Peperoncini to the juices, and all over the roast
  5. Set the crock pot to high, and leave for about 5 hours, or until tender
  6. Test with a fork to see if the roast easily pulls apart – if it’s not quite pulling apart, reach down into the slow cooker with a fork and knife, and cut into small pieces so the juices can soak into the meat (this will also help cook the meat a little faster).
  7. If it pulls apart with a fork, then start pulling it apart into smaller chunks to allow the juices to soak in
  8. Let it cook for about an hour longer allowing the roast to saturate with juices, and herbs
  9. It should be pretty tender by now, pull it apart again with a fork leaving tender strips of meat in the juices
  10. Keep the crock pot on warm
  11. Serve with delicious bakery rolls, the sliced Peperoncini, and juice from the crock pot
  12. Enjoy!