Ingredients:

3 1/2 to 4 lb. beef roast, sirloin tip, or rump
12 to 16 oz. Italian giardiniera (mild or hot)
12 to 16 oz. jar pepperoncini
1 envelope Zesty Italian salad dressing mix 10 3/4 oz. can beef broth

Directions:

Place roast in crock-pot and mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use half of each jar for a mild version or all for a spicy one.) Add all ingredients to the crock-pot. Cover and cook on low setting for 18 hours. I usually put it on for 10 to 12 and it works out fine.
To serve, tear apart roast while still in crock-pot. (It will fall apart easily.) Serve on Italian rolls.

Notes:

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