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Friday, November 11 2016

Ready for your dish to be the star of the potluck? Whether you're bringing a Thanksgiving sides, entree, or dessert, save time and effort (without skimping on flavor) with these slow cooker meals. We have you covered with what to bring and how to serve it -- so get used to your dish being the first to disappear.

Ingredients

1 - pound boneless beef chuck pot roast
1 - 15 ounce can tomato sauce with Italian seasonings
2 - medium green sweet peppers, sliced
2 - medium onions, sliced
1 - 12 ounce jar pepperoncini salad peppers, drained and stems removed
1 - 0.65 ounce envelope cheese-garlic dry salad dressing mix
12 - crusty sandwich rolls, split and toasted
2 - cups shredded Italian-blend cheeses (8 ounces) (optional)


Directions
Trim fat from meat. Place meat in a 5- to 6-quart slow cooker. Pour tomato sauce over meat. Top with green pepper, onion, and pepperoncini peppers. Sprinkle with dressing mix.


Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds. Return shredded meat to slow cooker.


Using a slotted spoon, spoon some shredded meat, sweet peppers, onions, and pepperoncini peppers onto the bottom halves of rolls. Sprinkle with cheese, if desired. Spoon some cooking liquid into bowls for dipping.


Nutrition Facts (Italian Beef Sandwiches)
Per serving: 393 kcal cal., 19 g fat (7 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 73 mg chol., 1158 mg sodium, 28 g carb., 2 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  0 Comments  |  Email
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