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Prep 15min
Total8hr15min
Servings12
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Ingredients
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
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Steps
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.
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Au jus is a French term for serving meat with its own natural juices. We've added the balsamic vinegar to tenderize the meat and add even more flavor.
Cans of root beer, store-bought potato salad and already-sliced fresh fruit from the grocery store will complete this meal, perfect for a picnic in the park.
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Nutrition Facts
Serving Size:1 Sandwich
Calories
525
Calories from Fat
135
Total Fat
15g
Saturated Fat
7g
Cholesterol
105mg
Sodium
1370mg
Total Carbohydrate
52g
Dietary Fiber
3g
Protein
46g
% Daily Value*:
Iron
30%
30%
Exchanges:
5 Lean Meat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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