Make this pot roast…and make extra. Crock Pot beef and cheese subs take Sunday dinner into an easy weeknight meal.
Don’t you love a recipe that does double duty? This base of this recipe is a super simple and flavorful Italian pot roast, made in the Crock Pot. Already sounds great, right?
Here’s what we recommend. Double the beef, making a succulent pot roast for one night. Then, save the leftover beef for these amazing subs on a night when time is tight. All you have to do is whip up the gorgeous peppers, onion and mushrooms and then smother with cheese.
Check out Norine’s Nest for this easy recipe, simply making the adjustments for a double portion of beef. Mmm…mouthwatering and time-saving!
credit: Norine’s Nest
Here are your ingredients for Crock Pot Beef And Cheese Subs:
- 1 cup water
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 Tablespoon dry Italian-style salad dressing mix
- 1 (5 pound) chuck roast cut into 2 inch cubes
- 1 medium onion sliced thin
- 4-5 small sweet peppers
- 2 cups sliced mushrooms
- olive oil for cooking
- 6-8 hoagie rolls
- 6-8 slices of provolone cheese
Note that we recommend making extra beef to make a pot roast dinner for one meal and saving the extra for subs.
Fly over to Norine’s Nest for more details.
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