Pulled Beef – Rump Roast Sandwiches

I love EASY home cooking.  I love food that TASTES GREAT. This meal is the best of both worlds.

Ingredients

• 8 Pounds – Lean Beef (Rump Roast is preferred)
• 16oz Jar – Pepperoncini Peppers, Juice Included
• 1 Can –  Campbell’s Beef Consomme Soup
• 2 Teaspoons – Salt
• 1 Tablespoon – Lee & Perrin’s Worcestershore Sauce
• 1/2 Cup – East Texas Water –  If you don’t live in East Texas, use the water you have.  I’m sorry!

Preparation

1. Combine ingredients in a large (oven safe) Dutch Oven or Roaster.
2. Cover and bake in oven for 6 hours at 275 degrees.
3. Check for tenderness.  If meat is tough, continue to cook, checking every 20 minutes, until meat breaks apart easily.
4. Shred with two forks and serve.

Serving Recommendations

This is a casual meal, great for Sunday Night Football and casual family dining. Serve on good quality gourmet buns.  You may add barbeque sauce, top with cheese, slaw, or your favorite sandwich sauce.

Serve with chips or potato salad, and a pickle.  The peppers used to cook the meat are also edible and make a good edible garnish.

Serves 10 – 15 adults and a bunch of beef-eating kids.  The meat also freezes well for a future quick family gathering.

Only one pepper was left standing.  The rest jumped into the liquid.