Ingredients
1
large sweet onion, sliced
1 3/4
cups Progresso™ beef flavored broth (from 32-oz carton)
1
boneless beef rump roast (4 lb), trimmed of fat
2
tablespoons balsamic vinegar
1
package (0.7 oz) Italian dressing mix
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
12
hoagie buns, split
1
large green bell pepper, cut into thin strips
12
slices (1 oz each) provolone cheese, cut in half
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place onion; add broth. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix, salt and pepper.
Cover; cook on Low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to cooker; mix well.
Spoon beef onto bottoms halves of buns. Top each with bell pepper, cheese and top half of bun. Serve sandwiches with juices from slow cooker.
