Ingredients
Units
Scale
- 1 boneless beef chuck roast (2–1/2 to 3 pounds), trimmed and cut into 1-inch cubes
- 1 medium to large onion, halved and sliced
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1 cup beef broth
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 8 hoagie buns, split and toasted
- 8 American cheese slices
- Butter
Instructions
- Place the roast in the bottom of a 3 to 4-quart slow cooker. Add the onion, Worcestershire sauce, garlic, oregano, salt, pepper, basil and beef broth. Cook, covered, on low 7 to 8 hours, or on high for 5 to 6 hours, or until meat is tender and shreds easily.
- Add the sliced peppers in the last 45 of minutes of cooking time.
- Shred the meat with two forks, removing any pieces of fat.
- Butter hoagie rolls and brown in a nonstick skillet over medium heat.
- Pile meat mixture on top of toasted rolls and then place a slice of cheese on top and put under the broiler until cheese is melted.
- Serve immediately.
- Prep Time: 5 mins
- Cook Time: 8 hours