Philly Cheese Pot Roast Sandwiches
Submitted by: lynnda (see all recipes) | Source: Better Homes & Gardens Magazine
- Servings: 8 sandwiches
- Prep Time: 20 min
- Cook Time: 10 to 12 hours (low)
Ingredients:
| 1 | Boneless Beef Chuck Pot Roast, 2 ½ to 3 lbs. |
| 1 cup | Chopped Onion, 1 large |
| ¼ cup | Worcestershire Sauce |
| 1 Tbsp | Instant Beef Bouillon Granules |
| 2 cloves | Garlic, minced |
| 1 tsp | Dried Oregano, crushed |
| ½ tsp | Dried Basil Crushed |
| ½ tsp | Dried Thyme, crushed |
| ½ cup | Chopped Pepperoncini (italian Pickled Peppers) or Other Pickled Peppers |
| 8 | Hoagie Buns or Kaiser Rolls, split and toasted |
| 8 slices | American Cheese |
Directions:
Trim fat from meat. Cut into 1 inch pieces. In a 4 quart slow cooker, mix meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil and thyme.
Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 6 hours. Stir to break up meat cubes. If using low heat setting, turn to high heat setting. Stir in pepperoncini. Cook, uncovered on high heat setting for 30 minutes more stirring often to break up meat.
Preheat broiler. Using a slotted spoon, place meat on the bun bottoms. Top with cheese. Place bun bottoms with meat on baking sheet. Broil 4 to 5 minutes from heat about 1 minute or until cheese is melted and bubbly. Cover with bun tops.
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