Load up hoagie rolls with the beef and veggies. I like to
top them with a slice of provolone cheese and pop them under the broiler
for a couple of minutes until they are melty, toasty, and absolutely
amazing. Feel free to spoon up some of that cooking liquid to serve
along with the sandwiches.
Slow Cooker Drip Beef Sandwiches
Ingredients:
4 pound boneless beef chuck pot roast
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons garlic pepper
1/2 teaspoon salt
2 tablespoons butter
1 small onion, thinly sliced
1 large bell peppers, thinly sliced
1 pkg mushrooms, roughly chopped
1 teaspoon minced garlic
6 to 8 hoagie rolls
6 to 8 slices provolone cheese
Ingredients:
4 pound boneless beef chuck pot roast
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons garlic pepper
1/2 teaspoon salt
2 tablespoons butter
1 small onion, thinly sliced
1 large bell peppers, thinly sliced
1 pkg mushrooms, roughly chopped
1 teaspoon minced garlic
6 to 8 hoagie rolls
6 to 8 slices provolone cheese
Directions:
Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded. Use two forks to shred beef into the cooking liquid. Keep warm. When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop tjem under your broiler until cheese has melted and bread is lightly toasted.
Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded. Use two forks to shred beef into the cooking liquid. Keep warm. When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop tjem under your broiler until cheese has melted and bread is lightly toasted.
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