French Dips With Mushrooms - cooking recipe

Ingredients
    3 - 3 1/2 lbs beef bottom round steaks or 3 -3 1/2 lbs rump roast
    4 portabella mushrooms (3 to 4 inches in diameter)
    1 (14 ounce) can beef broth, seasoned with onion
    8 hoagie rolls, split and toasted
    1 large red onion, cut into 1/2 inch slices
Preparation
    Trim fat from roast.
    If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
    In a large skillet brown meat on all sides in hot oil.
    drain off fat.
    Transfer meat to crockpot.
    Clean mushrooms; remove and discard stems.
    Cut mushrooms into 1/4 inch slices.
    Add to crockpot.
    Pour broth over meat and mushrooms.
    Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
    Remove meat from crockpot; cover and let stand for 10 minutes.
    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.
    Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.

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