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Slow-Cooker Mushroom and Onion Pot Roast Sandwiches
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Prep Time:
5 minutes
Total Time:
8 hours 5 minutes
Elevate pot roast to a sandwich filling bursting with rich flavors.
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
Instructions:
  • Layer the onions and mushrooms in a 3 1/2- to 4-quart slow cooker. Gently place the beef roast on top. Pour the broth over the beef and sprinkle the dry soup mix over it.
  • Slowly simmer, covered, for 8 to 10 hours on low heat.
  • Take the beef out of the cooker and place it on a cutting board. Slice the beef into 1/4-inch pieces. Fill rolls with the beef, then remove the onions and mushrooms from the cooker using a slotted spoon and place them on the beef. Serve the juices in the cooker in small individual bowls for dipping, if preferred.

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