It takes very little effort to make these delicious sandwiches—the slow cooker does all the hard work for you.
—CHER SCHWARTZ ELLISVILLE, MO
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
1 beef rump roast or bottom round roast (3 pounds)
3 cups reduced-sodium beef broth
1 envelope Italian salad dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1 large onion, julienned
1 large green pepper, julienned
4 1/2 teaspoons olive oil
12 hamburger buns, split
12 slices reduced-fat provolone cheese
1. Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender.
2. Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through.
3. Meanwhile, in a large skillet, saute the onion and green pepper in oil until tender.
4. Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops.
PER SERVING 346 cal., 12 g fat (5 g sat. fat), 79 mg chol., 707 mg sodium, 25 g carb., 2 g fiber, 32 g pro. Diabetic Exchanges: 4 lean meat, 1 1/2 starch, 1 fat.