Heat olive oil in a large heavy pan or Dutch oven over medium-high heat.

Season beef rump roast with Lawry's Seasoned Salt.

Add the seasoned roast to the hot oil and sear on all sides until browned.

In a large slow cooker, combine beef stock, beer, minced garlic, Italian salad dressing mix, Italian seasoning, and chopped pepperoncini with liquid.

Transfer the seared beef and olive oil from the pan into the slow cooker.

Cover and cook on low for 6-8 hours, or until the meat shreds easily with a fork.

Remove the shredded meat from the slow cooker, leaving the cooking stock.

Cool the roast slightly, then shred it with a fork.

Return the shredded meat to the stock in the slow cooker and keep warm until serving.

Toast the sub rolls in the oven or using your desired method.

Fill each toasted roll with the shredded beef.

Serve with additional pepperoncini and small bowls of the flavorful stock for dipping.

If making minestrone soup with leftover stock, add more stock, cooked pasta, carrots, onions, potatoes, green beans, spinach, cannellini beans, diced tomatoes, and Parmesan cheese.

Heat the minestrone to a simmer and let flavors meld.

Serve minestrone with hot, crusty rolls and extra Parmesan cheese.