Ingredients
- 12 ounces bread buns (6 large good quality French-style rolls, must be firm to hold all ingredients)
- 32 ounces low-sodium beef broth
- 2 to 3 pounds beef chuck roast
- Garlic salt
- Pepper
- 2 large yellow onions, sliced thinly
- 2 large bell peppers, sliced thinly
- 1/2 pound provolone cheese, sliced (you may not use the whole amount)
- Olive oil
How to Make
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Step 1: Season the roast generously with pepper then garlic salt. Place in a skillet or pot and brown all sides very well in some oil. Remove and transfer to the slow cooker. Add the onion slices, bell peppers, and beef broth to the crockpot, stir. Cook on low for around 7 hours or until beef is really tender.
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Step 2: Cool the beef roast slightly, then thinly slice.
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Step 3: Cut the rolls in half then spread with soft butter on cut sides. Toast the open sides only then immediately place cheese slices over one toasted side.
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Step 4: Using tongs, place meat on top of the cheese slices bread pieces, then top with the peppers and onions from the slowcooker.
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Step 5: Spoon out broth to use as sauce, and enjoy!
We hope you enjoy this recipe!
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