Pot Roast Dips75 Reviews
- Prep: 15 min
- Cook: 8 hr
- Ready In: 8 hr 15 min
“My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.” - by stephmonn
Original recipe yields 12 sandwiches
- Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
- To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.
Amount Per Serving (12 total)
- 559 cal
- 18.2 g
- 71.1 g
Based on a 2,000 calorie diet
Reviews (75)Rate This Recipe
"Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the..." See more plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese! "
"I gave this five stars with one alteration: I used onion and herb Mrs. Dash instead of the onion soup mix. The Mrs. Dash contains no sodium; the onion soup mixed with the au jus has almost 1000 mg of..." See more sodium! I used 6 tsp. of Mrs. Dash to equal one packet of soup mix. Very yummy sandwiches!"
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