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French Dips with Mushrooms

Rated :  Not yet rated
Makes: 8 sandwiches
Prep: 25 minutes
Cook: Low 8 hours, High 4 hours
Stand: 10 minutes
 
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French Dips with Mushrooms

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.

Nutrition Facts

  • Servings Per Recipe 8 sandwiches
  • Calories 780,
  • Total Fat (g) 33,
  • Saturated Fat (g) 11,
  • Cholesterol (mg) 106,
  • Sodium (mg) 955,
  • Carbohydrate (g) 73,
  • Fiber (g) 4,
  • Protein (g) 47,
  • Calcium (DV%) 11,
  • Iron (DV%) 42,
  • Percent Daily Values are based on a 2,000 calorie diet

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