Lunch: Slow-Cooker Mushroom and Onion Pot Roast Sandwiches

Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.

Ingredients

3 medium onions, sliced
2 jars (4.5 ounces each) sliced mushrooms, drained
3-pound beef boneless rump roast
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 envelope onion-mushroom soup mix (from 1.8-ounce package)
12 French rolls, split

Instructions

Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.

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