Sunday, December 2, 2012

Philly Cheese Pot Roast Sandwiches





I just love a good pot roast dinner, but I know sometimes
my son gets a little tired of the meats and potatoes dinners,
so I was pretty happy when I came upon this recipe.
From the first bite the whole family loved it and kept talking about
how "yummy and awesome" it was. So if you want to skip the
traditional pot roast dinner, try these, you wont be sorry.

P.S. If you like dipping your sandwiches in juice,
you will get plenty of juice in your slow cooker




*click on image for larger picture*


Philly cheese pot roast sandwiches

Servings: 8
Prep Time: 20 mins

Ingredients

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  tea poon dried basil, crushed
1/2  teaspoon dried thyme, crushed
8  hoagie buns or kaiser rolls, split and toasted
8  slices American cheese ( I prefer white )

Directions

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.

 Cook, uncovered, on high-heat setting
for 30 minutes more, stirring often to break up meat.

 Preheat broiler. Using a slotted spoon, place meat mixture
on the bun bottoms. Top with cheese. Place bun bottoms with
meat on a baking sheet. Broil 4 to 5 inches from heat about
1 minute or until cheese is melted and bubbly. Cover with bun tops.




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