Ingredients
4lbsbeef round roast,trimmed
1tbspgarlic,minced
1tbspfresh rosemary,or 1 teaspoon dry
1tbspfresh thyme,or 1 teaspoon dry
1tspkosher salt
½tspground black pepper
14½ozSwanson’s low-sodium beef broth,(2 to 3 cans)
1tspWorcestershire sauce
10whole peppercorns
1bay leaf
½large onion,cut into chunks
½tbspextra-virgin olive oil
3large onions,thinly sliced
½tspkosher salt
1large red bell pepper,cored, seeded, and sliced into strips
1large green bell pepper,cored, seeded, and sliced into strips
Sargento Reduced Fat Provolone,or Mozzarella Slices
whole wheat baguettes,or rolls, cut into 2 oz pieces
Preparation
In a small bowl, mix garlic, rosemary, thyme, salt, and pepper. Rub the spice mixture onto all sides of the roast then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
Add the Worcestershire sauce, peppercorns, and bay leaf to the broth.
Cover and cook on low until the meat flakes apart easily with a fork for about 9 to 12 hours depending on the size of your roast.
An hour before the meat is done, prepare the onions and peppers.
In a large nonstick skillet heat the oil over medium heat.
Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly for about 30 to 35 minutes.
Add 1 tablespoon to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
Transfer to a serving bowl then add the peppers to the skillet and cook stirring often until soft for 8 to 10 minutes.
Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
Preheat the oven to broil. Split the bread open and top with 2 ounces of beef.
Top with onions, peppers, and cheese then broil until the cheese melts. Place on a plate with broth for dipping.
