Name: Slow-Cooker French Dip Sandwiches
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 12 servings
Ingredients: 1 beef rump or bottom round roast (about 3 pounds); 1-1/2 teaspoons onion powder; 1-1/2 teaspoons garlic powder; 1/2 teaspoon Creole seasoning; 1 carton (26 ounces) beef stock; 12 whole wheat hoagie buns, split; 6 ounces Havarti cheese, cut into 12 slices

These slow-cooker French dip sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona

Ingredients

1 beef rump or bottom round roast (about 3 pounds)

1-1/2 teaspoons onion powder

1-1/2 teaspoons garlic powder

1/2 teaspoon Creole seasoning

1 carton (26 ounces) beef stock

12 whole wheat hoagie buns, split

6 ounces Havarti cheese, cut into 12 slices

Instructions

1 Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low until meat is tender, 8-10 hours.

2 Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.

3 Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.