Ingredients

• 1  3- to 3-1/2-pound beef bottom round or rump roast
•   Nonstick cooking spray
• 4  portobello mushrooms (3 to 4 inches in diameter)
• 1  14-ounce can beef broth seasoned with onion
• 8  hoagie buns, split and toasted
• 1  large red onion, cut into 1/2-inch slices

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 6-quart slow cooker. Lightly coat a large skillet with cooking spray; heat over medium heat. Brown meat on all sides in hot skillet. Place meat in the prepared cooker.

2. Clean mushrooms; remove and discard stems. Cut mushrooms into 1/4-inch slices. Add to cooker. Pour broth over meat and mushrooms.

3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Remove meat from cooker; cover and let stand for 10 minutes.

4. Meanwhile, using a slotted spoon, remove mushrooms and set aside. Thinly slice meat. Arrange meat, mushroom slices, and onion slices on toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. Makes 8 sandwiches.