My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.

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  • To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

558.8 calories; 25 g protein; 71.1 g carbohydrates; 46.4 mg cholesterol; 1341.9 mg sodium. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2009
Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese! Read More
(141)

Most helpful critical review

Rating: 3 stars
10/03/2011
Mine didn't turn that out well (they ended up being too greasy) but typically when something is wrong it's me! But I have re-read the instructions a few times and can't figure out what I did wrong so I gave this a three star rating. Read More
(4)
142 Ratings
  • 5 star values: 120
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/13/2009
Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese! Read More
(141)
Rating: 5 stars
02/13/2009
Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese! Read More
(141)
Rating: 5 stars
11/02/2008
I gave this five stars with one alteration: I used onion and herb Mrs. Dash instead of the onion soup mix. The Mrs. Dash contains no sodium; the onion soup mixed with the au jus has almost 1000 mg of sodium! I used 6 tsp. of Mrs. Dash to equal one packet of soup mix. Very yummy sandwiches! Read More
(104)
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Rating: 5 stars
10/03/2011
Doubled this and made the day before my get-to-gether. Refrigerated in my crockpot insert and the next day put back on the crock to reheat. The best part about doing that for me was that all of the fat came to the top and solidified.....just used a spoon and it all came right off in solid form....so I felt better about using the drippings to dip these wonderful sandwiches. Our company loved them served on rolls with swiss cheese. Just delicious! Thanks! Read More
(35)
Rating: 5 stars
11/05/2007
Really good and easy! I made this for a football game. Everyone loved it. I did add 1/2 of a thinly sliced onion when I put the other ingredients in the slow cooker. Thanks this is a crowd pleasing keeper. Read More
(33)
Rating: 5 stars
01/17/2012
Fantastic! I have to admit I didn't have the highest of expectations. Just tasting the meat I kept thinking it needed something but couldn't decide what. I was wrong! Once this was shredded I put it back in the juice to cook for a couple more hours. I toasted a hoagie roll added a little mayo & spicy mustard then the meat & cheese - popped it back in the oven just to melt cheese - then a little lettuce & tomato. Added a little bowl of the jus for dipping. WOW! The result was one fabulous sandwich! Loved Loved Loved it! One note: This cut makes definitely has a lot of fat. So be SURE to remove as much as you can when shredding the meat AND definitely chill and remove the floating fat or use a fat-separating pitcher then pour the jus back over the meat. Read More
(25)
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Rating: 5 stars
08/30/2011
This was an amazing recipe! I used a 4lb bottom round roast and just upped the liquid to 1 1/2 cups but it came out perfectly and there was enough meat left over to make Beef Stroganoff the following day-The flavor of the gravy is so luscious that it almost seems like a restaurant meal-Will make this again Read More
(14)
Rating: 5 stars
09/05/2011
So good. My husband's friends hear I'm making this and next thing I know I have a house full of hungry men. Favorite all around. I did find the original recipe a little too salty so I use 2 cups of water instead of just the one. Read More
(12)
Rating: 5 stars
03/11/2008
Very good. I added to the mix canned mushrooms. I also used the juice to dip my sandwiches in like a french dip. Read More
(11)
Rating: 5 stars
04/14/2009
Outstanding and so easy! After shredding the meat I cooked it in the sauce until absorbed and it was so full of flavor - no dipping sauce needed. Substituted 2/3 can of beer for the water with excellent results. Super flavor but a little salty so might try 1/2 packet of onion soup next time. Read More
(11)
Rating: 3 stars
10/03/2011
Mine didn't turn that out well (they ended up being too greasy) but typically when something is wrong it's me! But I have re-read the instructions a few times and can't figure out what I did wrong so I gave this a three star rating. Read More
(4)