These sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. It’s dipping perfection!
—Holly Neuharth, Mesa, AZ
Prep: 15 min. • Cook: 8 hours • Makes: 12 servings
1 beef rump or bottom round roast (3 pounds)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon Creole seasoning
1 carton (26 ounces) beef stock
12 whole wheat hoagie buns, split
6 ounces Havarti cheese, cut into 12 slices
1. Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender.
2. Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred the beef with two forks and return to the slow cooker.
3. Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Per 1 sandwich with 1/3 cup juices: 456 cal., 14g fat (5g sat. fat), 81mg chol., 722mg sod., 50g carb. (9g sugars, 7g fiber), 35g pro.