Perfectly seasoned tender slow cooked beef is piled on a toasted bun and topped with ooey gooey cheese and 2 kinds of peppers. This recipe is so easy you will be pulling out the crock pot over and over to make it this summer.
I may have mentioned a time or two that I am a sandwich girl. I love sandwiches just about any way they come. I like cold sandwiches, hot sandwiches, burgers and even wraps. Pretty much if it comes wrapped in a bread product its a winner for me.
I have been craving sandwiches lately and have not been able to take my mind off of an old favorite. Chad is not as much of a sandwich lover unless its a burger. I have been telling him about how bad I want an Italian Beef Sandwich and he just didn't get it, until I made it. Then he was like "Ooooooooh, NOW I get it!".
Don't you love that??
Perfectly seasoned tender slow cooked beef is piled on toasted buns and topped with provolone cheese and peppers. It is a flavor explosion. You will love it so much you will be counting the hours to your next one!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Slow Cooker Italian Beef Sandwiches
SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 5 Hours 20 Minutes
3 cups of boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons dried parsley
1½ 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
8 hoagie rolls
16 slices provolone cheese
1 (16 ounce) jar roasted red peppers, sliced
1 (16 ounce) jar mild sliced pepper rings
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.
Recipe developed by Donna Elick - The Slow Roasted Italian
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