Slow Cooked Italian Beef Subs

These hearty sandwiches are a big hit at our house. 

3 lb. beef rump roast, cut into 6 chunks
0.6 oz. envelope Zesty Italian salad dressing mix
12 oz. jar sliced banana peppers
6 split sub rolls
12 slices Provolone cheese
mayonnaise

Combine dressing mix and peppers (including the juice) in a slow cooker.
Place the beef chunks in the slow cooker; turn to coat with mixture.
Cook on high for 4 hours (or on low for 8 hours).
During the last hour, shred the beef using two forks.
If beef does not shred easily, cut into 1" chunks and cook a bit longer.
Transfer shredded beef to a serving bowl with a slotted spoon; drain well. 
Preheat oven to 325 degrees F.
Place rolls, spread open with cut side up, on a large baking sheet.
Top with cheese slices.
Bake until cheese is melted and rolls are toasted.
Spread rolls with mayonnaise and top with shredded beef. 

Serves 6