Mushrooms add a tasty change-of-pace touch to these comforting roast beef sandwiches. I like to pile the shredded beef high on Kaiser rolls.
—SCOTT POWELL PHILLIPSBURG, NJ
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 15 SERVINGS
1 beef rump roast or bottom round roast (3 to 4 pounds)
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
2 celery ribs, finely chopped
1 jar (6 ounces) sliced mushrooms, drained
15 kaiser rolls, split
1. Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking.
2. Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.
TOP TIP
To ensure even cooking when using the slow cooker, cut roasts over 3 pounds in half. Trim fat from meat before placing in the slow cooker to avoid greasy gravy. Add more flavor to gravy by first browning the meat in a skillet. Then scrape all of the browned bits from the bottom of the skillet and add to the slow cooker along with the meat.