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Slow cooker shredded beef sandwiches


Easy slow cooker shredded beef sandwiches topped with sliced peppers, onions, and provolone cheese. Use it to make sandwiches or serve the shredded beef over mashed potatoes, noodles, or rice.

INGREDIENTS

1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, diced
1/2 cup chicken or beef stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3-pound boneless chuck roast
1 tablespoon Worcestershire sauce
FOR SANDWICHES
Sliced bell peppers
Sliced provolone cheese
Hoagie rolls

INSTRUCTIONS

Place the diced bell pepper and onion in the slow cooker. Pour the chicken stock over the top.
Mix the seasonings together in a small bowl. Rub the seasoning on the beef, covering both sides. Place the beef in the slow cooker. Cook the beef on low for 9-10 hours.
Shred the beef in the slow cooker using two forks. Add the Worcestershire sauce and check the seasoning. If needed, add additional salt, approximately 1/2-1 teaspoon. Place the bottom half of each hoagie roll on a baking sheet. Top each with some shredded beef and the cheese slices. Place the baking sheet under the broil until the cheese is melted, a couple of minutes should be enough. Top the sandwiches with sliced pepper and onion.