Ingredients:
1 large sweet onion, sliced
1 can (14 oz.) beef broth
1 boneless beef rump roast (2 lbs)
2 tablespoons balsamic vinegar
1 package (0.7 oz) Italian dressing mix
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hoagie buns, split
1 green bellpepper cut into strips
Sliced provolone cheese
Directions:
1. Spray the crock pot with cooking spray. In cooker, place onion; add broth. Brush all surfaces of the beef roast with vinegar. Place in cooker. Sprinkle with dressing mix, salt, and pepper.
2. Cover. Cook on low heat for 8-10 hours.
3. Remove beef from cooker and cut across grain into thin slices.
4. Toast the hoagie roll by broiling in the oven. Place beef on bun; top the beef with provolone, onions, and bellpepper, Ladle the juices from the cooker into a small bowl. Serve with sandwich for dipping!
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