pat's Recipe

Philly Cheese Pot Roast Sandwiches

Category: Crockpot Sandwiches

1 2 1/2- to 3-pound boneless beef chuck pot roast
1 cup chopped onion (1 large)
1/4 cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers
8 hoagie buns or kaiser rolls, split and toasted
8 slices American cheese

directions

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.
Makes 8 sandwiches.