Philly Cheese Pot Roast Sandwiches

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13 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 10 hrs to 12 hrs (low) or 5 hours (high), plus 30 minutes (high)
  • Broil: 1 min
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Philly Cheese Pot Roast Sandwiches
Ingredients
1
2 1/2 pound boneless beef chuck pot roast
1
cup chopped onion (1 large)
1/4
cup Worcestershire sauce
1
tablespoon instant beef bouillon granules
2
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.
Nutrition Facts (Philly Cheese Pot Roast Sandwiches)
    Per serving:
  • 493 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 122 mg chol.,
  • 1009 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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