Ingredients
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1 large onion, sliced
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1 (14 ounce) can beef broth
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4 lbs beef boneless beef rump roast, fat trimmed
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2 tablespoons balsamic vinegar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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12 hoagie rolls, split
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12 slices provolone cheese, cut in half
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1 large green bell pepper, thinly sliced
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1 (2/3 ounce) envelope Italian salad dressing mix
Instructions
- Place onion slices and broth in a 3 to 4 quart crock pot. Coat beef roast with vinegar. Put beef roast on top of onions in crock pot. Dust with dressing mix, salt, and pepper.
- Cover. Cook on low 8 to 10 hours. Can cook longer if not to your desired doneness.
- Before serving, take beef roast out of pot and cut into thin slices. Return the slices to the crock pot and mix well.
- Serve beef on buns with bell peppers, cheeses, and mayo or other condiments of your choice.
- I put a little cajun seasoning on the beef roast while cooking.