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
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.
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
Copyright ©2014 The Slow Roasted Italian – All rights reserved.