- 8
Ingredients
- 3 cups of boiling water
- 5 cubes of beef bouillon
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon crushed red pepper (to taste)
- 1/8 teaspoon ground thyme
- 1 (3 pound) boneless beef chuck roast, trimmed of most fat
- Sandwich Fixin’s
- 8 hoagie rolls
- 16 slices provolone cheese
- 1 (16 ounce) jar roasted red peppers, sliced
- 1 (16 ounce) jar mild sliced pepper rings
Preparation
Step 1
Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Serve and Enjoy!