Slow Cooker Beef Sandwiches
These sandwiches are a cross between a French Dip sandwich and a Chicago-style Italian Beef sandwich. A chuck roast is cooked slowly in a crock pot creating a savory au jus while it cooks!
Servings: 8 sandwiches
Calories: 884kcal
Ingredients
- 1 2-3 lb. chuck roast
- 1 bay leaf
- 3 cups beef broth
- 1 large onion sliced
- 1 tsp. garlic powder
- 1 tbs. olive oil
- sea salt and pepper
- 2 large green bell peppers cut in 1-inch slices
For Serving
- Crusty oblong sandwich rolls Turano or Gonella
- Mozzarella or Provolone slices
- Hot Peppers giardiniera
Instructions
- Begin by heating olive oil in a large skillet on the stove on medium-high heat.
- Brown chuck roast well, on top and bottom (about five minutes on each side)
- Remove from skillet and place browned roast into slow cooker. Add beef broth, bay leaf, sliced onion, garlic powder, and salt and pepper.
- Cook on low for 4-5 hours.
- During the last hour or two of cooking, add your thick cut bell peppers to the slow cooker.
- After another 1-2 hours, your roast should be fork tender. Remove the meat from cooker and shred it with two forks. Place meat back into the juice.
- To serve: Place a portion of meat on sandwich roll. Add sweet peppers, hot peppers, and cheese. Place under the broiler for 2-3 minutes and serve with a side of the juice from the slow cooker.
Nutrition
Serving: 1g | Calories: 884kcal | Carbohydrates: 8g | Protein: 88g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 288mg | Sodium: 723mg | Fiber: 1g | Sugar: 2g