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1
3 - 3 1/2 pound beef bottom round or rump roast
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Nonstick cooking spray
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4
portobello mushrooms (3 to 4 inches in diameter)
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1
14 ounce can beef broth seasoned with onion
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8
hoagie buns, split and toasted
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1
large red onion, cut into 1/2-inch slices
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.
- Servings Per Recipe 8,
- Calories 780,
- Protein (gm) 47,
- Carbohydrate (gm) 73,
- Fat, total (gm) 33,
- Cholesterol (mg) 106,
- Saturated fat (gm) 11,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 955,
- Calcium (DV %) 111,
- Iron (DV %) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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