Ingredients

• 1 (3 lb) rump roast
• 1 pkg dry Italian-style salad dressing mix
• 1 (16 oz) jar banana peppers, sliced
• 6 Bunny Brat & Sausage Rolls
• 12 slices provolone cheese
• 6 tbsp mayonnaise

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Directions

1. Place rump roast into a slow-cooker and top with dry dressing mix and jar of banana peppers (including juice).
2. Cook on high for 3 hours or low for 6 hours.
3. During the last hour, shred the meat with two forks. If it does not shred easily, cook longer.
4. Preheat oven to 325 degrees F.
5. Split the rolls and top each with 2 slices of provolone cheese.
6. Bake 7 minutes, or until cheese is melted and buns are toasted.
7. Spread mayonnaise in buns and top with the shredded beef.
8. Enjoy!