If you could kick the person in the pants responsible for most of your trouble, you wouldn’t sit for a month. –Theodore Roosevelt
This is the recipe we had tonight for Todd’s birthday that you all liked so much. It’s so simple and so good. You can doll it up however you want by adding green peppers and onions or whatever else you like but this is the recipe:
- 3 1/2 to 4 pounds rump roast
- Sliced provolone cheese (I buy it pre-sliced)
- Butter for spreading on the rolls
- 1 14-oz can Swanson’s beef broth (that was just the brand I happened to get)
- 1 package Lipton Dry Onion Soup mix
For the rolls, the store was out of Hoagie rolls and sub rolls so I bought whole wheat Kaiser rolls and everyone liked them. Use whatever you like.
Put the roast in the crockpot. Sprinkle dry soup mix over the top of the roast and add the beef broth. Put the lid on and cook on LOW for 10 hours. You may want to check it at 7 to 8 hours because your crockpot may cook faster/higher on the low setting than mine does. I put it in at 8 AM for a 6 PM dinner and that’s it.
When it’s done, shred the meat with a couple of forks.
Then I ladle the juice into individual containers for each person and split open the rolls. Butter the rolls and sprinkle lightly with garlic, add shredded beef, top with provolone cheese and broil until cheese is bubbly.
Broil the rolls at 500 degrees until the cheese starts to bubble. Remove from oven and use tongs to lift the meat mixture onto the buttered side of the roll and top it with the cheesy side. Dunk the sandwich in the juice and enjoy.
I personally think it would taste fantastic to spread softened cream cheese on one side of the roll.