This was great! Super easy to make too. I love slow-cooker meals 😀 The only awkward thing about it is that it only cooks for 4 hours, so you can’t really set it in the morning and come back to it after an 8 hour work day. But the good news is that it’s on high for 4 hours so maybe if you put it on low you can cook it for 8 hours without making the meat too tough or burning it. We didn’t put it in lettuce wraps and we didn’t eat it with shredded carrots. We put it on hot dog buns and topped with shredded cheese and bbq sauce.
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.