Beef And Peppers Sandwiches Recipe

• 2 1/2 lb boneless beef chuck pot roast - (to 3 lbs) cut into 1" cubes
• 1 lrg onion minced
• 1/4 c. Worcestershire sauce
• 1 Tbsp. instant beef bouillon granules
• 1 tsp dry oregano crushed
• 1/2 tsp dry basil crushed
• 1/2 tsp dry thyme crushed
• 2 x garlic cloves chopped
• 1/2 c. minced pepperoncini (Italian pickled peppers) or possibly other pickled peppers
• 8 x hoagie buns or possibly kaiser rolls split and toasted
• 6 ounce sliced Swiss cheese

1. In a 3 1/2-qt or possibly 4-qt crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.
2. Cover; cook on low-heat setting for 10 hrs or possibly on high-heat for 5 to 6 hrs.
3. Stir to break up meat cubes.
4. Stir in minced pepperoncini.
5. Cook, uncovered, on high-heat setting for 30 min more, stirring often to break up meat.
6. Using a slotted spoon, place meat mix on the bottom half of buns.
7. Top each sandwich with cheese.
8. Broil sandwiches 4 inches from heat about 1 minute or possibly till cheese melts.
9. Add in top half of buns.
10. This recipe yields 8 servings.

boneless beef chuck, onion, worcestershire sauce, instant beef bouillon granules, oregano, basil, thyme, garlic, pepperoncini, buns, swiss cheese

Taken from cookeatshare.com/recipes/beef-and-peppers-sandwiches-81548 (may not work)