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.