Categories: Diabetic
Ingredients
- 3 lb beef rump roast
- 3 cups beef broth
- 1 envelope Italian salad dressing mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp pepper
- 1 large onion, julienned
- 1 large green pepper, julienned
- 4 1/2 tsp olive oil
- 12 hamburger buns, split
- 12 slices provolone
Directions
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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.
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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.
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Meanwhile, in a large skillet, saute the onion and green pepper in oil until tender.
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Using a slotted spoon, place beef on bun bottoms; layer with cheese and veggies. Replace bun tops.