Slow Cooker Shredded Pot Roast Sandwiches
Slow Cooker Pot Roast Sandwiches are a delicious and tasty slow cooker recipe that is perfect as an easy weeknight meal, game day, or Sunday dinner. Slow cooked beef with pepperoncini peppers, oregano, basil, thyme, Worcestershire sauce that gets shredded, then topped with provolone cheese and served on sandwich rolls for a satisfying meal!
Ingredients
- 1 3lb Boneless beef chuck pot roast
- 1 cup Sliced yellow onion
- 1/4 cup Worcestershire sauce
- 1 tbsp Instat bouillon granules (*prepared according to package instructions. If you need to subsitute you can use chicken, beef, or mushroom stock. I would do about 2 cups of stock).
- 4 cloves Garlic, minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Dried thyme
- 1/2 cup Chopped pepperoncini or your favorite pickled peppers
- 8 Hoagie buns
- 8 slices Provolone cheese
Instructions
- Place the meat on a plate and allow it to come to room temperature for at least 30 minutes. This will help the meat to cook evenly.
- Next, cut the meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, yellow onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil, and thyme.
- Cover and set your slow cooker cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Midway through the cooking process stir to break up meat cubes. With about 30 minutes left in the cooking process, if you’re using the low-heat setting, turn to high-heat setting. Stir in the pepperoncini peppers. Cook, uncovered, on high-heat until the peppers have softened.
- Taste the beef and make sure the seasoning is to your liking. If it needs kosher salt and pepper please feel free to add. Preheat your broiler. Place the hoagie bun bottoms on a baking sheet. Next, using a slotted spoon, place the beef on a cutting board and gently shredd with a fork or finley chop with a knife. Take the shredded beef and place it on top of the bun followed by a slice of provolone. Repeat process until all the buns have been filled. Broil for about 2 to 3 minutes or until the cheese has melted. Cover with bun tops and serve with extra pepperoncini peppers.
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