“From Eat Better America for safe keeping.”
10hrs 5mins

Ingredients Nutrition

  • 3 lbs bottom round beef roast or 3 lbs rump roast
  • 1 medium onion, sliced
  • 1 cup fat-free Italian salad dressing, not creamy
  • 1 tablespoon balsamic vinegar
  • 12 whole wheat hamburger buns, toasted, if desired
  • 34 cup reduced-fat Italian cheese blend, shredded
  • 34 cup roasted red pepper, from a jar, thinly sliced
  • 34 cup fresh basil leaf


  1. Trim any visible fat from beef. Cut beef into 4 pieces; place in 4- to 5-quart slow cooker. Top with onion and dressing. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender.
  2. With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.)
  3. Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated.
  4. To serve, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

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