French Dip Sandwiches

Seasoned with Italian dressing mix and cooked in a savory beef flavored broth, rump roast becomes a special sandwich filling.

  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 10
  • servings 12

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
  • 1 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.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to cooker; mix well.
  • 4 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    550
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    1180mg
    1180%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    49g
    49%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    10%;
    Calcium
    35%;
    Iron
    35%;
    Exchanges:
    3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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