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Slow-Cooker Mushroom and Onion Pot Roast Sandwiches

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Slow-Cooker Mushroom and Onion Pot Roast Sandwiches
  • Prep 5 min
  • Total 8 hr 5 min
  • Servings 12
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Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.
Updated Mar 14, 2010

Ingredients

  • 3 medium onions, sliced
  • 2 jars (4.5 ounces each) 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    What are your favorite buns or rolls? Dark and crusty or topped with sesame seeds - make it your fun choice.

Nutrition

265 Calories, 5g Total Fat, 28g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Starch; 3 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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