Wednesday, June 6, 2012

1(2 to 3lb) Boneless Beef Chuck Pot Roast
1 cup Chopped Onion
¼ cup Worcestershire Sauce
1 Tbsp Instant Beef Bouillon Granules
2 cloves Garlic, minced
1 tsp Dried Oregano, crushed
½ tsp Dried Basil Crushed
½ tsp Dried Thyme, crushed
... ½ cup Chopped Pepperoncini (italian Pickled Peppers) or Other Pickled Peppers
8 Hoagie Buns or Kaiser Rolls, split and toasted
8 slices American Cheese

Make sure to Trim fat from meat. Cut into 1 inch pieces. In a crock pot, mix meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil and thyme.

Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 6 hours. Stir to break up meat cubes. Stir in pepperoncini. Cook, uncovered on high heat setting for 30 minutes more stirring often to break up meat and if you were on a low setting turn to high for 30 minutes when pepperoncinis are added.

Preheat oven. Using a spoon, place meat on the bun bottoms. Top with cheese. Place bun bottoms with meat on baking sheet. Broil 4 to 5 minutes from heat or until cheese is melted and bubbly. Cover with bun tops.

0 comentarii:

Post a Comment