Return to Crock-Pot Meat Recipes

 

Meat Madness Shredded Beef Subs

5 star rating
 

Add a Photo

Submitted by: Pam Dobbin

 

Beef, onion and garlic are cooked in a crock-pot until tender and served on hoagie buns with provolone cheese--the perfect game day food.
 

Ingredients

  • 2 1/2 pounds boneless chuck roast, fat trimmed and cut into 2 inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 1 1/4 cup banana peppers with juice
  • 4 cups low sodium beef broth
  • 3 tablespoons dried Italian herb blend
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon crushed red pepper
  • 1 dozen hoagie sandwich buns
  • 12 slices provolone cheese
  • Optional: mayonnaise, spicy mustard, and hot sauce

Save Recipe

Interact

 
Method

Turn a large crock-pot to low heat. On stovetop, add olive oil to a large Dutch oven and heat over medium heat. Add meat and gray it on all sides, about 5 minutes, stirring frequently. Remove meat with a slotted spoon and place in crock-pot. In same Dutch oven, add onions and saute on medium heat for 3 minutes. Add garlic and saute for an additional minute. Remove onions and garlic with a slotted spoon and add to crock-pot. To crock-pot, add remaining 6 ingredients, red wine through crushed red pepper. Stir to thoroughly combine ingredients. Place lid on crock-pot and cook on low for at least 6 hours. Remove beef from crock-pot and shred with two forks. Place beef back into crock-pot with broth ingredients. Serve beef from crock-pot, using slotted spoon, with buns and provolone cheese. Let guests dress their sandwiches with their desired accompaniments.

 

Notes: I love shredded beef sandwiches, but hate the amount of sodium in them from prepackaged soup mix, etc. So I came up with my own version to control sodium, and love the results even better. We always serve these at our March Madness gatherings, hence the name Meat Madness.

 

Number of Servings: 12

 

Submitted by: Pam Dobbin ()

Comment
 
 

Advertisement