Italian Beef Sandwiches

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*2 pounds Rump Roast

*16.9 ounces bottled Coke

*2 tablespoons Apple Cider Vinegar or White Distilled Vinegar

*1 1/2 teaspoons Deverel’s Seasoning or All-purpose Seasoning

*2 teaspoons Freshly Ground Dried Herb Seasoning

*1/4 teaspoon Black Pepper

*1/4-1/2 teaspoon Crushed Red Pepper Flakes

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

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In a Crock-pot set on high, add a slow cooker liner, for easy cleanup and add (I used a frozen Roast) Rump Roast. Thaw roast in  refrigerator if concerened about safety.

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Pour the Coke on top of roast and combine the spices in a bowl making an Italian spice and sprinkle on top of the roast. Cook the frozen roast on high for 6 hours or on low for 8 hours.

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Toast your favorite buns and place provolone cheese slices on the bottom bun and top with Shredded Italian Beef.

* Use the juice for dipping sandwiches if desired.

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Makes 6-8 Sandwiches.

  
  

  


Enjoy!

Lindy