SLOW-COOKER MUSHROOM AND ONION POT ROAST SANDWICHES

Slow-Cooker Mushroom and Onion Pot Roast Sandwiches image

Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 8h5m

Yield 12

Number Of Ingredients 6

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Ingredients

3 medium onions, sliced
2 jars (4.5 ounces each) sliced mushrooms, drained
3-pound beef boneless rump roast
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 envelope onion-mushroom soup mix (from 1.8-ounce package)
12 French rolls, split

Steps:

Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.

Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 750 mg