Beef au Jus Sandwiches

 

1

large sweet onion (Bermuda, Maui, Spanish, Walla Walla), sliced

1

can (14 ounces) beef broth

4-pound beef boneless rump roast, trimmed of fat

2

tablespoons balsamic vinegar

1

envelope (0.7 ounce) Italian dressing mix

1/2

teaspoon salt

1/4

teaspoon black pepper

12

hoagie buns, split

1

large green bell pepper, thinly sliced

12

slices (1 ounce each) provolone cheese, cut in half

• 1 Place onion slices and broth in 3 1/2- to 4-quart slow cooker. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix (dry), salt and pepper.
• 2 Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• 3 About 5 minutes before serving, remove beef from cooker; place on cutting board. Cut beef across grain into thin slices; return slices to cooker and mix well.
• 4 Serve beef mixture on buns with bell pepper and cheese. Beef mixture will hold on low heat setting up to 4 hours.