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    French Dip Sandwiches

    Source of Recipe

    1 large sweet onion, sliced
    1 3/4 cups ProgressoŽ beef flavored broth (from 32-oz carton)
    1 boneless beef rump roast (4 lb), trimmed of fat
    2 tablespoons balsamic vinegar
    1 package (0.7 oz) Italian dressing mix
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    12 hoagie buns, split
    1 large green bell pepper, cut into thin strips
    12 slices (1 oz each) provolone cheese, cut in half

    1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place onion; add broth. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix, salt and pepper.
    2. Cover; cook on Low heat setting 8 to 10 hours.
    3. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to cooker; mix well.
    4. Spoon beef onto bottoms halves of buns. Top each with bell pepper, cheese and top half of bun. Serve sandwiches with juices from slow cooker.




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