French Dips with Mushrooms
Recipe from Better Homes and Gardens

Meaty portobello mushrooms add savory dimension to these favorite beef sandwiches, which are made in your slow cooker.


French Dips with Mushrooms

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Servings: 8 sandwiches
Related Categories: Lunch Sandwiches, Roast Beef
 
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Ingredients
  • 1  3- to 3-1/2-pound
    beef bottom round or rump roast
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  •  
    Nonstick cooking spray
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  • 4 
    portobello mushrooms (3 to 4 inches in diameter)
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  • 1  14-ounce can
    beef broth seasoned with onion
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  • 8 
    hoagie buns, split and toasted
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  • 1  large
    red onion, cut into 1/2-inch slices
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Directions
1.
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 6-quart slow cooker. Lightly coat a large skillet with cooking spray; heat over medium heat. Brown meat on all sides in hot skillet. Place meat in the prepared cooker.
2.
Clean mushrooms; remove and discard stems. Cut mushrooms into 1/4-inch slices. Add to cooker. Pour broth over meat and mushrooms.
3.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Remove meat from cooker; cover and let stand for 10 minutes.
4.
Meanwhile, using a slotted spoon, remove mushrooms and set aside. Thinly slice meat. Arrange meat, mushroom slices, and onion slices on toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. Makes 8 sandwiches.
Nutrition information
Calories 780, Total Fat 33 g, Saturated Fat 11 g, Cholesterol 106 mg, Sodium 955 mg, Carbohydrate 73 g, Fiber 4 g, Protein 47 g. Daily Values: Calcium 11%, Iron 42%. Percent Daily Values are based on a 2,000 calorie diet
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Quick and easy, this tender roast beef sandwich, complete with dipping sauce, is ideal for casual entertaining.

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