French Dips With Mushrooms

• 3 - 3 1/2 lbs beef bottom round steaks or 3 -3 1/2 lbs rump roast
• 4 portabella 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

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

beef, portabella mushrooms, beef broth, rolls, red onion

Taken from www.food.com/recipe/french-dips-with-mushrooms-80492 (may not work)