Ingredients Jump to Instructions ↓

  1. 1 large onion, sliced

  2. 1 boneless beef rump roast (3 pounds)

  3. 2 cans (10-1/2 ounces each ) condensed French onion soup

  4. 1 loaf (1 pound) French bread, halved lengthwise

  5. 1/4 cup butter, softened

  6. 1 tablespoon grated Parmesan cheese

  7. 1/2 teaspoon garlic salt

  8. 8 slices part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Pour soup over beef.

  2. Cover and cook on low for 6-8 hours or until meat is tender.

  3. Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat across the grain and return to the slow cooker. Heat through.

  4. Place bread on an ungreased baking sheet. Combine the butter, Parmesan cheese and garlic salt; spread over bread.

  5. Bake at 400° for 10-12 minutes or until lightly browned. Layer with mozzarella cheese, beef and onion. Replace bread top; cut into eight portions. Serve with cooking juices. Yield: 8 servings.


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