Ingredients
1 beef rump roast or bottom round roast (3 pounds)3 cups reduced-sodium beef broth1 envelope Italian salad dressing mix1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon pepper1 large onion, julienned1 large green pepper, julienned4-1/2 teaspoons olive oil12 hamburger buns, split12 slices reduced-fat provolone cheese
Preparation
Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender.
Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through.
Meanwhile, in a large skillet, saute onion and green pepper in oil until tender.
Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops.
