Slow-cooked roast beef sandwiches served on slider buns.
- Olive Oil, for browning
- 2 tablespoons Minced Garlic, can be replaced with garlic powder
- 2 Bottom Round Roasts
- Salt and Pepper, for taste
- 2 cans Beef Broth
- 2 cans Canned Cream of Mushroom Soup
- 4 tbsp Herbs de Provence
- 24 slices Provolone Cheese, cut in half to yield 48 slices
- 48 Slider Rolls
Heat oil in plan. If using minced garlic, lightly brown 1 tbsp garlic, careful not to burn.
Season 1 roast with salt-pepper. Also season with garlic powder if not using minced garlic. Brown roast on ALL sides in pan.
In the meantime, add 1 can of can of mushroom and 1 can of beef broth to mixing bowl. Whisk thoroughly to remove large clumps of the mushroom cream. Add a few tablespoons of Herbs de Provence and mix.
Poor mixture into slow-cooker. Place browned roast into slow-cooker. * The slow-cooker bags are great to help with clean-up *
Wipe pan out to remove any browning. Repeat steps 1 – 4 for the second roast.
Add half of the mushrooms to the slow-cooker. Save remaining half for later. Be sure to sub-merge them slightly.
Take half of the onion and cut into LARGE slices and add to slow-cooker and sub-merge slightly. The onions will shrink dramatically so cut large. Save the other onion half for later.
Cook 6 hours on low or 3-4 hours on high.
After roast is ready, slice remaining onion. Add onions and remaining mushrooms to a saute pan. Add a tablespoon of butter to pan. Slightly saute onions and mushrooms. Add a couple of small ladles of slow-cooker “juice” to pan and continue to saute until desired tenderness.
Pull meat apart with fork. Ladle juice into small bowls or onto meat or both. Serve on slider rolls with cheese.
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