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Beef and Peppers Sandwiches

2 1/2 pounds boneless beef chuck pot roast - (to 3 lbs) -- cut into 1" cubes
1 large onion -- chopped
1/4 cup Worcestershire sauce
1 tablespoons instant beef bouillon granules
1 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried thyme -- crushed
2 garlic cloves -- minced
1/2 cup chopped Pepperocini (Italian pickled peppers) or other pickled peppers
8 hoagie buns or kaiser rolls -- split and toasted
6 ounces sliced Swiss cheese


In a 3 1/2-quart or 4-quart slow cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover; cook on low-heat setting for 10 hours or on high-heat for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped Pepperocini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat.

Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.

This recipe yields 8 servings.

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