What You'll Need
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, drained
1 pouch (13 ounces) Campbell's® Tavern Style Pot Roast Slow Cooker Sauce
3 1/2 pounds beef brisket
8 long hard rolls, split
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup fresh basil leaves cut into thin strips
Stir the tomatoes and sauce in a 6-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Slice the beef and serve on the rolls with the sauce. Top with the cheese and sprinkle with the basil.