It’s been nearly non-stop for me since the new year started, and I haven’t had a nice day to myself in the kitchen for a long, long time. Alas, other priorities call.
It has been nice that we have a few slow cooker recipes that allow us to go about and do things such as write and research without worrying about what’s on the stove or in the oven. I know it’s a trade-off. Time is a limited resource, and I can’t always do what I want to.
That’s where this recipe comes in. It’s a simple hot-sandwich recipe, for those days when you want something a bit more than a grilled cheese or tuna fish sandwich. You can use a more appropriate sandwich cut, like flank steak, but this worked okay for what we had.
- 16 oz. White Vinegar
- 1 16oz jar of Pepperoncini
- 10 oz. Beef broth, or water
- 2 Tablespoons Crushed red pepper seeds
- 1 Tablespoon sugar
- 8 garlic cloves
- 2 sprigs of oregano
- 4 lb rump roast
Place all in Slow Cooker and cook between 8 – 10 hours.
After cooking, remove roast and allow to rest for 10 minutes before slicing and serving.
Mixed the sliced beef with sliced red peppers or other sandwich toppings and serve.
Serves 6-8
