Slow Cooker Italian Beef Sandwiches

SERVES 8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 5 Hours 20 Minutes

3 cups of boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons dried parsley
1½ teaspoons dried basil
1 teaspoon crushed red pepper (to taste)
1/8 teaspoon ground thyme
1 (3 pound) boneless beef chuck roast, trimmed of most fat

Sandwich Fixin’s
8 hoagie rolls
16 slices provolone cheese
1 (16 ounce) jar roasted red peppers, sliced
1 (16 ounce) jar mild sliced pepper rings

Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.

Combine remaining seasonings in a small bowl.  Sprinkle over beef broth and whisk to combine.  Add roast and flip to coat both sides.  Cover and cook on high for 4 hours or low 8-10 hours.  Shred beef by using two forks to pull it apart.  Stir to coat all beef in the juices.  Cook 1 additional hour covered. (Do not drain)

When ready to serve:  Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.

Scoop beef on toasted roll and top with 2 slices of provolone cheese.  Place back on baking sheet and broil until cheese is melted.  Top with red pepper slices and mild pepper rings. 

Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian
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