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Slow Cooker Shredded Beef Sandwiches topped with melted provolone cheese and crisp bell pepper and red onions | girlgonegourmet.com

Slow Cooker Shredded Beef Sandwiches


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 10 minutes
  • Yield: 6-8 1x

Description

Easy slow cooker shredded beef sandwiches topped with sliced peppers, onions, and provolone cheese.


Scale

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
  • 6 hoagie rolls

For the Toppings

  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 6 slices provolone cheese

Instructions

  1. Place the diced bell pepper and onion in the slow cooker. Pour the chicken stock over the top.
  2. 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.
  3. 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.

  • Category: Main Course