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“Easy, delicious and it makes your house smell fantastic. I don't use my slow-cooker often as I like to meddle with dishes while they cook but this one has been so well-received that it is now in my regular rotation during the colder months.”
6hrs 20mins
6 sandwiches

Ingredients Nutrition

  • 2 12 lbs top round roast, fat cap and silverskin trimmed
  • italian seasoning, to taste
  • 1 12 teaspoons kosher salt (to taste)
  • 1 12 teaspoons black pepper, freshly ground (to taste)
  • 1 tablespoon olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 12 lb mushroom, cleaned and sliced
  • 1 (12 ounce) can beef consomme
  • 1 (1 ounce) packet onion soup mix
  • 12 ounces beer
  • 6 sandwich buns, firm crust preferred, sliced in half lengthwise
  • 12 lb swiss cheese, grated


  1. Season beef on all sides with Italian seasoning, salt and pepper. Heat olive oil in a pan till almost smoking and sear beef on all sides. Remove beef and turn heat down slightly. Place beef in slow cooker and then saute both onions and mushrooms in the hot pan, allowing them to gain some color and to sweat but not burn.
  2. Place onion and mushrooms in slow cooker with the beef. Sprinkle the onion soup mix over and then add both consomme and beer. Turn slow cooker to high and cook for 2 hours, then turn to low and allow to cook for another 4 hours. Alternatively, keep slow cooker on high for a total of 4 hours or start and keep on low for a total of 8-9 hours.
  3. Remove the beef from the slow cooker and thinly slice. Return any scraps to the slow cooker and then pile beef on one side of each roll. Top with Swiss cheese and broil briefly to melt the cheese. Top melted cheese with some mushrooms and onions from the slow cooker, add the top of the roll and serve with the aus jus from the slow cooker.

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