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Saturday, April 27 2013
Philly Cheese Pot Roast Sandwiches
Recipe from 
Servings: 8
Prep Time: 20 mins
  •    2 1/2 - 3 pound boneless beef chuck pot roast
  •  cup  chopped onion (1 large)
  • 1/4  cup  Worcestershire sauce
  •  tablespoon  instant beef bouillon granules
  •    cloves garlic, minced
  •  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  dried basil, crushed
  • 1/2  teaspoon  dried thyme, crushed
  • 1/2  cup  chopped pepperoncini (Italian pickled peppers) or other pickled peppers
  •    hoagie buns or kaiser rolls, split and toasted
  •    slices American cheese
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. Stir in pepperoncini. 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.
nutrition information
Per serving: Calories 493, Total Fat 18 g, Cholesterol 122 mg, Sodium 1009 mg, Carbohydrate 35 g, Fiber 2 g, Protein 46 g, Percent Daily Values are b
Posted by: Send a Meal AT 11:32 am   |  Permalink   |  0 Comments  |  Email

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