Ingredients
2
medium onions, sliced
1
beef rump roast (3 lb)
2
tablespoons balsamic vinegar
1
tablespoon Italian seasoning
1
teaspoon black pepper
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup reduced-sodium beef broth
8
French rolls or hoagie buns, split, toasted
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onions in slow cooker. Place beef roast on onions. Brush roast with vinegar, turning to coat evenly. Sprinkle with seasonings. Pour broth around roast.
Cover; cook on Low heat setting 7 to 9 hours or until meat is tender.
Remove roast to cutting board. Cover with foil; let stand 5 to 10 minutes. Meanwhile, strain onions from cooking juices; place in serving dish. Ladle cooking juices into 8 small cups. Slice beef; serve on rolls. Serve each sandwich with onions and cup of juices for dipping.
