From: Angi J...
3 lb. beef roast
1 pkg dry zesty italian dressing
1 16 oz. bottle whole peppercinis (find them by the pickles)
Hard rolls
Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls with the yellow sauce.
Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)
Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls with the yellow sauce.
Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)
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