Slow Cooker Italian Beef Sandwiches
Description
Use your slow cooker in the summertime to keep your kitchen cool and make the whole house smell wonderful. This slow cooker Italian Beef is perfectly seasoned and fork tender. Serve on toasted hoagie rolls and top with cheese and sliced peppers.
Ingredients
3 c. boiling water
5 beef bouillon cubes
1 T. Worcestershire sauce
2 t. black pepper
2 t. garlic powder
1½ t. onion powder
1½ t. dried oregano
1½ t. dried parsley
1½ t. dried basil
1 t. crushed red pepper or to taste
1/8 t. ground thyme
3 lb. boneless beef chuck or rump roast, trimmed of most fat
8 hoagie rolls
16 slices Provolone cheese
16 oz. jar roasted red peppers, drained and sliced
16 oz. jar mild sliced pepper rings, drained (sliced pepperoncini or banana peppers)
Directions
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Place 6 quart slow cooker on high heat; add boiling water, beef bouillon cubes and Worcestershire sauce.
In a small bowl, combine remaining seasonings; sprinkle over beef bouillon broth in the slow cooker; whisk to combine.
Add roast to slow cooker; flip to coat both sides; cover; cook on high for 4 hours or on low 8-10 hours.
Shred beef by using two forks to pull it apart; stir to coat beef in the juices. Cook covered 1 hour. Do not drain.
When ready to serve, set oven to broil.
To serve:
Slice rolls in half; place on a baking sheet; broil in oven for 2-4 minutes or until bread is lightly golden brown.
Evenly divide beef on toasted rolls; top each with 2 slices of Provolone cheese. Place rolls back on baking sheet; broil until cheese is melted. Top each with red pepper slices and mild pepper rings.
Serve.
8 servings.