Ingredients

• 1 (4 pound) rump roast
• 1 (12 ounce) jar pepperoncini

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Instructions

1. Place rump roast in a slow cooker, fat-side up. Pour pepperoncini and juice over roast.
2. Cook on Low for 8 hours. Remove fat from roast and shred roast with 2 forks. Simmer roast in the juice for 1 hour more. Remove beef with a slotted spoon.