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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Philly Cheese Pot Roast Sandwiches
- 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
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.
- 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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