Recipe from Better Homes and Gardens
1 2 1/2 - 3 pound boneless beef chuck pot roast
1 cup chopped onion (1 large)
1/4 cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers
8 hoagie buns or kaiser rolls, split and toasted
8 slices American cheese
Trim fat from meat. Cut into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine 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 5 to 6 hours. Stir to break up meat cubes. If using low-heat setting, turn to high-heat setting. Stir in pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat.
Per Serving: cal. (kcal) 493, Fat, total (g) 18, chol. (mg) 122, sat. fat (g) 8, carb. (g) 35, fiber (g) 2, pro. (g) 46, vit. A (RE) 433, vit. C (mg) 6, sodium (mg) 1009, calcium (mg) 202, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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