- 1 boneless beef rump roast (about 3 pounds)
- 3 cups beef broth
- 1 package (.7 ounce)
- Italian salad dressing mix
- 1 bay leaf
- 1 teaspoon pepper
- 12 buns or Italian rolls
- Combine all ingredients, except buns, in slow cooker
- Cover and cook on low 10 to 12 hours.
- Remove meat and shred; return to slow cooker.
- Serve meat and juices in buns.