French Dips with Mushrooms

3-3 1/2 lbs beef bottom round steaks or rump roast
4 portabello mushrooms (3 to 4 inches in diameter)
1 (14 ounce) can beef broth, seasoned with onion
8 hoagie rolls, split and toasted
1 large red onion, cut into 1/2 inch slices

Trim fat from roast.
If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
In a large skillet brown meat on all sides in hot oil.
drain off fat.
Transfer meat to crockpot.
Clean mushrooms; remove and discard stems.
Cut mushrooms into 1/4 inch slices.
Add to crockpot.
Pour broth over meat and mushrooms.
Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
Remove meat from crockpot; cover and let stand for 10 minutes.
Meanwhile, using a slotted spoon, remove mushrooms and set aside.
Thinly slice meat.
Arrange meat, mushroom slices, and onion slices on toasted buns.
Pour cooking juices into a measuring cup; skim off fat.
Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.

Source:
Recipezaar


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