I got the recipe from Mel’s Kitchen Cafe. Her cooking is always right up my alley. This recipe is now in my tried and true file under shockingly simple. I love it when I find a recipe that is just too easy, yet so delicious. My whole family gave this one a thumbs up.
Now, I did do three things different than the original recipe. First, my family loves provolone, so I used that instead of mozzarella. Second, I only used one pepper total. Lastly, I pan fried my peppers and onions on the stove in a little butter. Only my oldest son and I are the only ones who will eat the peppers and onions. That’s why I reduced it to one pepper. Also, by cooking the peppers and onions separately, those that want them can put them on their sandwich. Those that don’t, can leave them off. Absolutely delicious! I originally made the sandwiches on homemade hot dog buns, but store bought buns work well and is what I used in the photo.
- 1 pot roast, anywhere from 2 to 4 pounds
- 1 green pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 6-8 mozzarella or provolone slices
- 1 McCormick Au Jus sauce packet (found in the gravy mix aisle, I used Western Family brand)
- 6-8 Rolls /buns
- In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen).
- Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot.
- When it is finished, remove meat and veggies with a slotted spoon.
- Place mozzarella slices on buns and place under broiler until cheese is melted and lightly browned.
- Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
Recipe adapted from Mel’s Kitchen Cafe.