This recipe is so delicious! It’s super easy to make! And if you are using leftovers than it the meat part only needs to be heated up. The fresh garlic in this recipe is everything when it is cooking! The smell is so wonderful that I can’t even begin to tell you all how much I loved it! I also like to add some mushrooms to this dish. I think that the mushrooms bring a little more flavor and texture to the meal. Or you can just make this recipe as is and you will absolutely love it! The cheese is my favorite part. I love anything that includes bubbly cheese!
Check out what our friends from Big Oven have to say about this:
“Try this Philly Cheese Pot Roast Sandwiches recipe, or contribute your own.”
This recipe is awesome on it’s own, but if you add anything else then share it!
Ingredients
| 2 1/2 Lb Boneless chuck |
| 1 Cup Finely chopped onions |
| 1/4 Cup Heinz Worcestershire sauce |
| 1 tablespoon Beef bouillon granules |
| 2 Cloves Garlic |
| 1 teaspoon McCormick’s Dried oregano |
| 1/2 teaspoon McCormick’s Dried basil |
| 1/2 teaspoon McCormick’s Dried thyme |
| 1/2 Cup Pepperoncini (Italian pickled peppers); chopped |
| 8 Hoagie buns or Kaiser rolls |
| 8 Slices Kraft Mozzarella |
Instructions
Trim fat from meat and place in slow cooker. Add onion, Worcestershire sauce, bouillon granular, garlic, and herbs.
Cover and cook on low for 10 to 12 hours or 5 to 6 on high.
Break up (shred) meat, and stir in pepperoncini. Cook for 30 min on high stirring frequently.
Preheat broiler.
On a baking sheet, place meat mixture on bottom of bun and cover with cheese. Broil 4 to 5 inches below broiler for about 1 minute or until cheese is bubbly.
Remove from oven and place top bun on sandwich.
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Quick Tip: Serve with sweet potato fries.
Thanks again to Big Oven for this amazing recipe.
