• 12servings
  • 495minutes
  • 525calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), sliced

  2. 1 can (14 ounces) beef broth

  3. 4-pound beef boneless rump roast, trimmed of fat

  4. 2 tablespoons balsamic vinegar

  5. 1 envelope (0.7 ounce) Italian dressing mix

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 12 hoagie buns, split

  9. 1 large green bell pepper, thinly sliced

  10. 12 slices (1 ounce each) provolone cheese, cut in half

Instructions Jump to Ingredients ↑

  1. Place onion slices and broth in 3 1/2- to 4-quart slow cooker. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix (dry), salt and pepper.

  2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

  3. About 5 minutes before serving, remove beef from cooker; place on cutting board. Cut beef across grain into thin slices; return slices to cooker and mix well.

  4. Serve beef mixture on buns with bell pepper and cheese. Beef mixture will hold on low heat setting up to 4 hours.


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