Beef & Peppers Sandwiches
Source of Recipe
New Flavors from your Crockery Cooker-Better Homes & Garden
List of Ingredients
1 (2 1/2 to 3 lb) boneless beef chuck pot roast, cut into 1-inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 Tb instant beef bouillon granules
1 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1/2 tsp dried thyme, crushed
2 cloves garlic, minced
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers
8 hoagie buns or Kaiser rolls, split and toasted
6 ounces sliced Swiss cheese
Recipe
In a 3 1/2-quart or 4-quart crockery 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 pepperoncini. 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.
Makes 8 servings.
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