Ingredients

The following ingredients have 8 Servings
  • 3 cups boiling water
  • 5 cubes of beef bouillon
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon crushed red pepper (to taste)
  • 1/8 teaspoon ground thyme
  • 3 pounds boneless beef chuck roast (1 3-pound roast, trimmed of most fat)
  • 8 hoagie rolls
  • 16 slices provolone cheese
  • 16 ounces roasted red peppers (1 16-ounce jar, sliced)
  • 16 ounces mild sliced pepper rings (1 16-ounce jar)

Instruction

  • Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
  • Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
  • When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
  • Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
  • Serve and enjoy.