French Dips with Mushrooms

Meaty portobello mushrooms add savory dimension to these favorite beef sandwiches, which are made in your slow cooker.

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  • Makes: 8 servings
  • Makes: 8 sandwiches
  • Prep: 25 mins
  • Cook: 8 hrs Low or High 4 hours
  • Stand: 10 mins

French Dips with Mushrooms

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.
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Nutrition Facts (French Dips with Mushrooms)

  • Per serving:
  • 441 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 102 mg chol. ,
  • 669 mg sodium ,
  • 40 g carb. ,
  • 3 g fiber ,
  • 47 g pro.
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