French Dip with Mushrooms

French Dip with Mushrooms

8 sandwiches


  • 3 to 3 ½ pound beef bottom round or rump roast
  • Nonstick cooking spray
  • 4 portobello mushrooms (3-4 inches in diameter)
  • 1- 14 oz. can beef broth seasoned with onion
  • 8 hoagie buns, split and toasted
  • 1 large red onion, cut into ½ inch slices


  1. Trim fat from meat. If necessary, cut roast to fit into a 3 ½ to 6 quart slow cooker. Lightly coat a large skillet with cooking spray, heat over medium heat. Brown meat on all sides in hot skillet. Place meat in the prepared cooker.
  2. Clean mushrooms, remove and discard stems. Cut mushrooms into ¼ inch slices. Add to cooker. Pour broth over meat and mushrooms.
  3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 ½ hours. Remove meat from cooker; cover and let stand for 10 minutes.
  4. Meanwhile, using a slotted spoon, remove mushrooms and set aside. Thinly slice meat. Arrange meat, mushroom slices and onion slices on toasted buns. Pour cooking juices into a measuring cup; skim off fat.
  5. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping.