Recipe by janice brady
I found this recipe in the "Better homes and gardens" Crockpot cookbook. Something different to make in the crockpot and very good with just a salad.
Top Review by Chef Snoopy
This recipe was so simple and so good. I put in an additional can of beef broth because I have 5 people, but I do not think it was really needed. All the kids were ready to run when they saw it cooking, but it was really quiet when they started eating, and it was all gone ; ) Thank you!!!
- 3 -3 1⁄2 lbs beef bottom round steaks or 3 -3 1⁄2 lbs rump roast
- 4 portabella mushrooms (3 to 4 inches in diameter)
- 1 (14 ounce) can beef broth, seasoned with onion
- 8 hoagie rolls, split and toasted
- 1 large red onion, cut into 1/2 inch slices
Directions See How It's Made
- Trim fat from roast.
- If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
- In a large skillet brown meat on all sides in hot oil.
- drain off fat.
- Transfer meat to crockpot.
- Clean mushrooms; remove and discard stems.
- Cut mushrooms into 1/4 inch slices.
- Add to crockpot.
- Pour broth over meat and mushrooms.
- Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
- Remove meat from crockpot; cover and let stand for 10 minutes.
- Meanwhile, using a slotted spoon, remove mushrooms and set aside.
- Thinly slice meat.
- Arrange meat, mushroom slices, and onion slices on toasted buns.
- Pour cooking juices into a measuring cup; skim off fat.
- Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.