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Ingredients
| beef chuck clod steak: 3 lbs |
| onions (chopped): 1 cup |
| worcestershire sauce: 1/4 cup |
| beef bouillon: 1 Tbl |
| garlic: 2 cloves |
| dried oregano (ground): 1 tsp |
| dried basil (ground): 1/2 cup |
| dried thyme (ground): 1/2 tsp |
| pepperoni: 0.5 oz |
| hoagie rolls: 8 |
| processed american cheese: 8 slices |
Philly Cheese Pot Roast Sandwiches
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
330 min -
Servings
8 serving(s)
Tags
1. Trim fat from meat. Cut into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil, and thyme.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 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.
3. Preheat broiler. Using a slotted spoon, place meat mixture on the bun bottoms. Top with cheese. Place bun bottoms with meat on a baking sheet. Broil 4 to 5 inches from heat about 1 minute or until cheese is melted and bubbly. Cover with bun tops.