Ingredients
1 beef rump or bottom round roast (about 3 pounds)1-1/2 teaspoons onion powder1-1/2 teaspoons garlic powder1/2 teaspoon Creole seasoning1 carton (26 ounces) beef stock12 whole wheat hoagie buns, split6 ounces Havarti cheese, cut into 12 slices
Preparation
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.
Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
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.
