No special story. Just tasty food. I think we had some chuck roast in the freezer we wanted to get rid of so we planned a slow-cooker meal with it. Found a recipe that we already had most of the ingredients for. It was delicious, though a little more futzy than I want a slow-cooker recipe to be. But it gave me a chance to try out my new photography light box 😀
- 2 pounds beef roast (apparently tri tip steak is preferable, but we only had chuck roast. It worked just fine)
- 1 cup beef stock
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons olive oil
- 1 large onion, sliced
- 1 large green pepper, sliced
- 8 ounces sliced fresh mushrooms
- 12 slices American cheese
- 6 French or Italian sandwich rolls, split
- Cook beef, beef stock, vinegar, and Worcestershire on low heat for 3-4 hours.
- Remove cooked beef from broth, slice thinly and put back into the broth
- Preheat an oven (we used a toaster oven and it worked fine) to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Cook onion and green pepper until the onion is browned. Add mushrooms and cook until the vegetables are soft and the onion is nearly transparent.
- Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
- Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.