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| before... |
1 boneless beef chuck roast (3 lbs)
2 cups water
2 teaspoosn beef bouillon granules
1 1/2 teaspoon dried italian seasoning
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary leaves, crushed
8 buns or hoagie rolls.
Place roast in crockpot.
Combine all other ingredients, except buns, and pour over the beef.
Cover and cook on low 6 to 8 hours or until meat is very tender.
Remove meat from crockpot and allow to cool slightly. While cooling skim fat from cooking liquid.
Shred meat with two forks, return to cooking liquid and reheat.
I like to add a teaspoon of Kitchen Bouquet browning sauce to make the au jus a little richer...
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| during... |
Split buns/rolls and toast under broiler in oven, remove from oven.
Using a slotted spoon, place about 1/2 cup of meat on bottom half of each bun.
Top with a slice of provolone cheese and return to oven and broil until cheese is melted.
Serve with a small bowl of cooking liquid (au jus) for dipping.
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| and after... |
I found this recipe in Taste of Home magazine and tweaked it a little to meet our needs.
