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
Preparation
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.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
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.
Serve beef mixture on buns with bell pepper and cheese. Beef mixture will hold on low heat setting up to 4 hours.
