27 27
YIELD
6 servings
ACTIVE
10 minutes
TOTAL
5 to 6 hours on high or 8 to 10 hours on low
ONE 3-LB BEEF BOTTOM ROUND OR RUMP ROAST, TRIMMED OF VISIBLE FAT
1 MEDIUM VIDALIA OR SWEET ONION, THINLY SLICED
1 JAR (11 OZ) PEPPERONCINI PEPPERS, SLICED (RESERVE ½ CUP JUICE)
¼ CUP EACH OIL AND WATER
1 POUCH (0.7 OZ) BASIL VINAIGRETTE OR ITALIAN SALAD DRESSING & RECIPE MIX (WE USED GOOD SEASONS)
1 TBSP MINCED GARLIC
6 CIABATTA ROLLS
2 MEDIUM TOMATOES, SLICED
1 BAG (5 OZ) BABY ARUGULA
Place beef and onion in a 3½-qt or larger slow cooker. Mix pepper juice, oil, water, dressing mix and garlic in a small bowl until blended. Pour over beef. (If you have time, cover the crock and place in refrigerator to let beef marinate the night before, turning occasionally.)
Cover and cook on low 8 to 10 hours or on high 5 to 6 hours until beef is tender.
Cut rolls lengthwise in half and brush cut sides with some of the cooking liquid. Pour remaining liquid into a serving bowl.
Transfer beef to cutting board; let rest 15 minutes, then slice thinly. Layer beef, onions, sliced pepperoncini, tomatoes and arugula on bottom half of rolls. Cover with top. Serve with reserved cooking liquid for dipping.
CALORIES 635 TOTAL FAT 20G SATURATED FAT 4G CHOLESTEROL 123MG SODIUM 1,576MG
TOTAL CARBOHYDRATES 55G DIETARY FIBER 3G PROTEIN 60G
