Slow-Cooker Mushroom and Onion Pot Roast Sandwiches
Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.
8 hr 5 min
medium onions, sliced
jars (4.5 ounces each) Green Giant™ sliced mushrooms, drained
3-pound beef boneless rump roast
cups Progresso™ beef flavored broth (from 32-ounce carton)
envelope onion-mushroom soup mix (from 1.8-ounce package)
French rolls, split
Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.
What are your favorite buns or rolls? Dark and crusty or topped with sesame seeds - make it your fun choice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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