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  Recipe Home » Crock Pot » BEEF AND PEPPERS
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  BEEF AND PEPPERS
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 233
Ingredients:
2 1/2 pounds boneless beef chuck pot roast to 3 pounds cut into 1 inch cubes
1 large onion chopped
1/4 C. Worcestershire sauce
1 Tbls. instant beef bouillon granules
1 tsp. dried oregano crushed
1/2 tsp. dried basil crushed
1/2 tsp. dried thyme crushed
2 garlic cloves minced
1/2 C. chopped pepperoncini Italian pickled peppers
or other pickled peppers
8 hoagie buns or Kaiser rolls split and toasted
6 oz. sliced Swiss cheese
Instructions:
In a 3 1/2 quart or 4 quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover, cook on low-heat setting for 10 hours or on high-heat for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.
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