I had a nice chuck roast to do something with the other day. I also had a can of beef broth, an onion, a red bell pepper and half of a green pepper. After some digging in the freezer, I found some sandwich rolls and then scored when I discovered some provolone cheese in the fridge. What do all these things have in common? The makings of a yummy sandwich, that's what! Not being one to let a good idea go to waste, I set about making these...and I can tell you, it won't be the last time, either!
Philly Beef Dip Sandwiches
2 pound chuck roast
1 14-ounce can beef broth
Lawry’s Seasoning Salt
Red bell pepper
Green bell pepper
Provolone cheese slices
Place roast in crock pot or Dutch oven. Pour beef broth over roast.
Sprinkle both sides with seasoning salt. Cook for 6 – 8 hours in the crock pot on low or for 3 – 4 hours in the oven at 300 degrees.
Remove roast from pan. Slice peppers and onion and brown in a large skillet with olive oil. Cook until veggies are tender. Shred meat into large chunks and add to veggies.
Brown rolls with butter in a skillet. Assemble sandwiches with meat, veggies and cheese. Ladle out some juice to serve with the sandwiches.