Ingredients
- /2 pounds rump roast
- (12 ounce) jar pickled mixed vegetables
- (16 ounce) jar pepperoncini
- (.7 ounce) package dry Italian-style salad dressing mix
- (10.5 ounce) can beef broth
Instructions
-
Step 1
I begin by placing the rump roast into the slow cooker. Then, I pour in the entire jar of pickled mixed vegetables, including the brine, along with the pepperoncini—juice and all. Next, I sprinkle the dry Italian dressing mix evenly over the top and add the can of beef broth. I give everything a gentle stir to combine, then cover tightly. Cooking on low for 18 hours is the secret
-
Step 2
the long, slow heat breaks down the meat until it’s incredibly tender. I usually set it up in the evening so it’s ready by dinner the next day. Once done, I remove the roast—it often falls apart at the touch—and shred it with two forks right in the juices. For serving, I scoop the pickled vegetables and pepperoncini into a bowl alongside the shredded beef. It’s rich, tangy, and perfectly keto.