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Ingredients
1 (3 lb) Bottom round beef rump roast
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
3 Medium onions, sliced
1 (14 1/2 oz) Can beef broth
3 Tablespoons Worcestershire sauce
6 Hoagie rolls
1/2 Cup light mayonnaise
1 Tablespoon horseradish
Instructions
Rub roast with garlic salt and pepper. Place onions in bottom of prepared crockpot. Add beef broth and Worcestershire sauce; place roast on top of onions. Cover and cook on HIGH for 6 hours or on LOW for 8 hours.
Heat broiler; toast cut side of rolls for 2 to 3 minutes.
Carefully remove roast to a cutting board. Strain liquid from crockpot into a bowl, reserving onions. Cut roast horizontally in half, then crosswise into slices.
In a small bowl, blend mayonnaise and horseradish. Spread 1 1/2 tablespoons mayo blend on each roll, top with beef and some of the reserved onions. Serve each sandwich with 1/3 cup of the liquid (jus) for dipping.