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French Dip Sandwiches

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French Dip Sandwiches
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 12
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Seasoned with Italian dressing mix and cooked in a savory beef flavored broth, rump roast becomes a special sandwich filling.

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

Directions

  • 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.
Tips  

For a quick flavor boost, serve horseradish sauce, barbecue sauce or a hearty-grain mustard to top these already-tasty beef sandwiches.

This recipe forms juices that flavor the roast both during cooking and after slicing. After removing the roast, ladle the juices from the cooker into small bowls, one for each guest, to use for dipping their sandwich.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
550
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
7g
37%
,
Trans Fat
1g
)
Cholesterol
100mg
34%
Sodium
1180mg
49%
Potassium
480mg
14%
Total Carbohydrate
51g
17%
(
Dietary Fiber
2g
10%
,
Sugars
9g
)
Protein
49g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
35%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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