Categories: Diabetic

Ingredients

• 3 lb beef rump roast
• 3 cups beef broth
• 1 envelope Italian salad dressing mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley flakes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp pepper
• 1 large onion, julienned
• 1 large green pepper, julienned
• 4 1/2 tsp olive oil
• 12 hamburger buns, split
• 12 slices provolone

Directions

1. 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.

2. 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.

3. Meanwhile, in a large skillet, saute the onion and green pepper in oil until tender.

4. Using a slotted spoon, place beef on bun bottoms; layer with cheese and veggies. Replace bun tops.

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