Ingredients
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1 (3 to 3½) pound Beef
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4 Portobello Mushrooms
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1 (14½-ounce) can Beef Broth
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8 Hoagie Buns
Directions
Slices of meaty portobello mushrooms add a savory new dimension to French dip sandwiches. Pour the seasoned broth into individual bowls large enough to dunk a corner of the sandwich.
Steps
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1
Done
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Trim fat from roast. If necessary, cut roast to fit into a 3½ to 6 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. |
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2
Done
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Clean mushrooms; remove and discard stems. Cut mushrooms into ¼-inch slices. Add to cooker. Pour broth over meat and mushrooms. |
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3
Done
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Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours. Remove meat from cooker; cover and let stand for 10 minutes. |
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4
Done
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Meanwhile, using a slotted spoon, remove mushrooms and set aside. Thinly slice meat. Arrange meat and mushroom 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 individual bowl; serve with sandwiches for dipping. |
