Ingredients
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4 lbs rump roast (or bottom round, sirloin, etc.)
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1 (10 1/2 ounce) can beef broth
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1 beef bouillon, crushed
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1 1/4 cups water
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1 tablespoon soy sauce
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1/4 teaspoon black pepper
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2 whole garlic cloves
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1 green pepper, sliced
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1 red bell pepper, sliced
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1 small yellow onion, sliced
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8 French rolls or 2 French baguettes
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2 tablespoons olive oil
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8 slices provolone cheese
Instructions
- Place roast in slow cooker. Cover with broth, bouillon, water, soy sauce, black pepper, garlic, onions and peppers, if using. Salt the roast, if desired.
- Cook low for 7-9 hours.
- Preheat oven to 350°F.
- Split rolls or baguettes and brush with olive oil.
- Toast in oven until lightly browned.
- Top with cheese and toast until cheese just begins to melt.
- Thinly slice meat against grain and place on buns.
- Top with peppers and onions and serve with remaining juices for dipping.