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- 1 17 ounce package beef roast au jus
- 1 cup chopped onion (1 large)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Nonstick cooking spray
- 1 15 ounce jar process cheese dip
- 3/4 cup chopped red sweet pepper (1 medium)
- 3/4 cup chopped green sweet pepper (1 medium)
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 1/3 cup pepperoncini salad peppers, stemmed and chopped
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- Hoagie Planks
1. Remove cover from beef roast package and cook beef in the microwave on 100 percent power (high) for 1 minute. Remove beef roast from package; reserve 1/3 cup of the au jus. Cut beef roast into chunks. Using two forks, pull beef into shreds; set aside. In a large skillet, cook onion and garlic in hot oil over medium-high heat until tender. Stir in beef.
2. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. Add beef mixture to cooker. Stir in the reserved 1/3 cup au jus, cheese dip, sweet peppers, mushrooms, pepperoncini, Worcestershire sauce, and black pepper.
3. Cover and cook on high-heat setting for 1 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with Hoagie Planks.
Hoagie Planks::4. Preheat broiler. Split 5 hoagie buns and place, cut sides up, on a baking sheet. Spread with about 1/4 cup softened butter and sprinkle with 1/2 teaspoon dried Italian seasoning, crushed. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until lightly toasted. To serve, cut bun halves diagonally into pieces.
- Servings Per Recipe 20,
- cal. (kcal) 193,
- Fat, total (g) 11,
- chol. (mg) 38,
- sat. fat (g) 6,
- carb. (g) 18,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 9,
- vit. A (IU) 389,
- vit. C (mg) 12,
- sodium (mg) 604,
- Percent Daily Values are based on a 2,000 calorie diet
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