Beef And Peppers Sandwiches

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boneless beef chuck pot roast - (to 3 lbs) - cut into 1" cubes
1 lb	454g / 16oz	Onion - chopped (large)
1/4 cup	59ml	Worcestershire sauce
1 tablespoon	15ml	Instant beef bouillon granules
1 teaspoon	5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried thyme - crushed
2		Garlic cloves - minced
1/2 cup	73g / 2.6oz	Chopped pepperoncini (Italian pickled pepp
		Or other pickled peppers
8		Hoagie buns or kaiser rolls - split and toasted
6 oz	170g	Sliced Swiss cheese

Recipe Instructions

In a 3 1/2-quart or 4-quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.

Cover; cook on low-heat setting for 10 hours or on high-heat for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat.

Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.

This recipe yields 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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