Zutaten für Crock Pot Spicy Roast Sandwiches
- 2-3 lb beef roast
- Banana Pepper Rings
- 1 large onion, chopped
- Minced Garlic Cloves
- Hoagie Rolls
- Provolone Cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
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Zubereitung von Crock Pot Spicy Roast Sandwiches
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown a 2-3 lb beef roast on all sides, seasoning generously with salt and pepper.
- Transfer the browned roast to a 6-quart slow cooker. Add 4 cloves minced garlic, 1 large onion (chopped), and 1-2 jalapeños (sliced, remove seeds for less heat) to the slow cooker.
- Pour 1 cup beef broth into the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the roast is fork-tender.
- Remove the roast from the slow cooker and shred with two forks. Skim off excess fat from the cooking liquid.
- To assemble sandwiches: Split hoagie rolls and spread with your favorite cheese. Pile high with shredded roast and top with the other half of the roll.
- For Chimichangas (optional): Warm tortillas. Fill each tortilla with shredded roast. Roll tightly, fold the ends, and shallow fry in a tablespoon of oil until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
63g
Carbs
11g
