Slow-Cooker Mushroom and Onion Pot Roast Sandwiches

Slow-Cooker Mushroom and Onion Pot Roast Sandwiches

Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.

Prep Time

05

Minutes

Total Time

8:05

Hrs:Mins

Makes

12

sandwiches

3
medium onions, sliced
2
jars (4.5 ounces each) Green giant® sliced mushrooms, drained
3-pound beef boneless rump roast
1 3/4
cups Progresso® beef flavored broth (from 32-ounce carton)
1
envelope onion-mushroom soup mix (from 1.8-ounce package)
12
French rolls, split
  1. 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.
  2. Cover and cook on low heat setting 8 to 10 hours.
  3. 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.
Makes 12 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
What are your favorite buns or rolls? Dark and crusty or topped with sesame seeds - make it your fun choice.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 265
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 60mg;
  • Sodium 750mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Very Lean Meat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.