WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, May 24, 2013

BEEF & PEPPERS SANDWICHES

1 boneless beef chuck roast (approx 3 lbs), cut into 1-inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 tbsp instant beef bouillon granules
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
2 garlic cloves, minced
1/2 cup pickled peppers, chopped
8 hoagie rolls, split and lightly toasted
6-oz sliced Swiss cheese

Combine the roast, onion, Worcestershire sauce, bouillon, and spices in a 3 1/2 to 4-quart slow cooker or crockpot.

Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours.  Remove the lid and stir the mixture to break up the meat.  Stir in the pickled peppers then cook on high, without the lid, for 30 more minutes, stirring often.

Using a slotted spoon, spoon the meat onto the bottom half of the prepared hoagie rolls.  Top each with the Swiss cheese.

Place sandwich bottoms on a cookie sheet and broil 4-inches from the heat for about 1 minute or until the cheese melts.

Add the top half of the rolls and serve.

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