Simply Delicious Roast Beef Sandwiches |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 15 |
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Mushrooms add a different touch to these comforting roast beef sandwiches. I like to pile the shredded beef high on Kaiser rolls.—Scott Powell, Phillipsburg, New Jersey Ingredients:
1 beef rump roast or bottom round roast (3 to 4 pounds) |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 envelope onion soup mix |
2 celery rib, finely chopped |
1 jar (6 ounces) sliced mushrooms, drained |
15 kaiser rolls, split |
Directions:
1. Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking.
2. Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll. Yield: 15 servings.
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