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Philly Cheese Pot Roast Sandwiches

Makes: 8 servings
Prep 20 mins Cook 10 hrs to 12 hrs  (low) or 5 hours (high), plus 30 minutes (high) Broil 1 min
Philly Cheese Pot Roast Sandwiches
Ingredients
  • 1 2 1/2 - 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.

Nutrition Facts (Philly Cheese Pot Roast Sandwiches)
  • Servings Per Recipe 8,
  • cal. (kcal) 493,
  • Fat, total (g) 18,
  • chol. (mg) 122,
  • sat. fat (g) 8,
  • carb. (g) 35,
  • fiber (g) 2,
  • pro. (g) 46,
  • vit. A (RE) 433,
  • vit. C (mg) 6,
  • sodium (mg) 1009,
  • calcium (mg) 202,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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